Cherry – Caramel – Yogurt

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	12 hrs 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

500 g natural yourt
1 glass sour cherries
1 can condensed milk, sweetened (e.g. milkmaid)
N / A Meringue, chopped

Instructions

First prepare the caramel cream. To do this, cover the can of condensed milk completely with water for two to three hours (this is very important so that the can does not explode). Let cool down.
Stir half of the cold caramel cream (or more or less, depending on your taste and how sweet you like it) into the yogurt. The cream must absolutely have cooled down completely, ideally it should have stood for a day so that it is a little firm. If you stir it into the yoghurt (please do not use a stirring stick or similar), it does not dissolve completely, but the yoghurt is still streaked with pure caramel in places.
Carefully fold in the well drained sour cherries. Now garnish the cream with plenty of crumbled meringue.
Of course you can also layer cream and cherries, which looks a bit more appealing to the eye.
Any other fruit according to your own preferences is of course also okay. I like the interplay between the acidity of the cherries and the sweetness of the caramel very much.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.