Summary

Ingredients

• 5 biscuit (s) (chocolate gingerbread), simple, without wafers
• 1 glass morello cherries
• 2 cups cream, 00 g each
• 1 sachet cream stabilizer
• 1 tablespoon, leveled sugar
• 1 small Glass kirsch
• 0.5 ½ bar chocolate, bitter

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Instructions

1. Chop up the gingerbread and place in a glass bowl.
2. Place morello cherries in a bowl, drizzle with the kirsch and let soak for 1 hour. Layer the morello cherries with a little juice on the broken gingerbread cookies.
3. Beat the cream with the cream stiffener and sugar and spread over the cherries. Sprinkle with grated dark chocolate.
4. Put in the fridge and serve cold.
5. If you don`t want to use kirsch, just leave it out.