Easy amarettini dessert with cherries and mascarpone
Ingredients
Cream
- 600 g yoghurt, 3.5% fat
- 250 g mascarpone
- 250 g quark
- lemon zest, to taste
- 1 pack of Giotto balls
Groat
- 1 glass of sour cherries
- 35 g cornflour
- 50 g sugar
- 1 pack of vanilla sugar
- vanilla
Biscuits
- 150 g amarettini
- 100 g ladyfingers
Utensils
- Sieve
- Bowl
- Pot
- Whisk
- Spoon
- Dessert bowl
- Fork
Instructions
- Drain the cherries.
- Set aside some of the cherries for the topping.
- Pour the juice into a saucepan.
- Stir in the sugar and starch.
- Add the vanilla and vanilla sugar.
- Bring to the boil while stirring .
- Stir in the cherries and leave to cool.
- Spread the biscuits alternately with the amarettini on the bottom of a glass bowl.
- Mash the Giotto in a bowl and decant.
- In a large bowl, add the quark, mascarpone and yoghurt along with the grated lemon zest and stir together .
- Now stir the Giotto mass into the cream.
- You can add a little more sugar if you like.
- Pour the cream onto the biscuit base and smooth it out. (Leave some of the cream)
- Layer the cherry compote on the cream.
- Spread the remaining cream over the cherries.
- As a topping: spread the cherries and Giotto balls over the dessert!
- Amarettini dessert with cherries and Put the mascarpone in the fridge for at least 2 hours to set.
