Summary

Ingredients

• 2 biscuits (Wiener Boden), dark
• Amaretto
• 500 g mascarpone
• 250 g quark
• 150 g natural yourt
• 200 g whipped cream
• 5 tablespoon sugar
• 2 tablespoon lemon juice
• 2 glasses morello cherries
• 1 bag red fruit jelly
• 200 g biscuit (s) (Amarettini)

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Instructions

1. The day before, drain the morello cherries and collect the juice. Prepare the juice with the red grits powder according to the instructions on the package, but without adding sugar and immediately add the morello cherries to the hot liquid. Chill for a few hours and leave to cool.
2. Select glass vessels to serve, e.g., a champagne cooler or tumbler or long drink glasses. Cut out corresponding circles from the biscuit base of the size of the glass base and place them on the base as a basis. Drizzle with amaretto and let it steep for a few minutes.
3. In the meantime, roughly crumble the amarettini. Whip the cream until stiff. Mix the mascarpone, quark and yoghurt with sugar and lemon juice until smooth. Then fold in the whipped cream.
4. Spread a thin layer of amarettini crumbs on top of the biscuit. Layer the cherries and cream one after the other in the glass. Continue layering until the ingredients are used up. Sprinkle with amarettini crumbs as the last layer (just before serving, so that they stay nice and crispy). Possibly omit an intermediate layer of Amarettini, if it is not enough otherwise.
5. Can be served immediately, otherwise refrigerate until serving. If you want to do without alcohol, you can simply take a little juice from the morello cherries to drizzle over.
6. Also excellently suited for using quark or yoghurt leftovers, since the individual quantities are not so important. Other fruits work too, of course.