Summary

Ingredients

• 200 g inerbread, pretzels, stars, hearts
• 1 glass sour cherries, capacity 680 g drained weight
• 250 g mascarpone
• 250 g quark
• 200 g sour cream
• 100 g suar
• 50 ml amaretto
• 1 packet vanilla pudding powder

To sprinkle:

• Cocoa powder

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Instructions

1. Chop up the gingerbread (I use the hand blender) and pour it into a baking dish. Pour the sour cherries into a sieve and let them drain. Boil the collected cherry juice with a tablespoon of sugar and the pudding powder to form a pudding and mix with the drained cherries, allow to cool and then distribute on the gingerbread.
2. Mix the mascarpone, quark, sour cream, alcohol and the remaining sugar. Then put everything on the cherry mixture, smooth out and refrigerate to steep.
3. Sprinkle with cocoa before serving.
4. Tip: If you eat it straight away, pour a little more cherry juice over the gingerbread. You can also use ready-made cherry groats for dessert.
5. I took double the amount for the recipe, it makes a big shape.