Summary

Ingredients

• 1 glass cherry (s) with juice
• 3 tablespoon rum
• 2 tablespoon sugar
• 1 tablespoon cornstarch
• 250 g low-fat quark
• 250 g mascarpone
• 5 tablespoon milk
• 50 grams sugar
• some gingerbread spice
• 200 g inerbread, (honey cake, alternative brown cake or speculoos)
• 6 tablespoon liqueur, (coffee liqueur)
• Cocoa powder for dusting

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Instructions

1. Drain the cherries, collecting the juice. Mix 4 tablespoons of juice with the starch. Bring the remaining juice with rum and sugar to the boil and stir in the starch. Bring to the boil briefly and fold in the cherries. Let cool down.
2. Mix the quark with the mascarpone, milk, sugar and gingerbread spice (can also be left out). Cut the honey cake into slices.
3. Layer the honey cake, cherry compote and mascarpone cream alternately in a glass bowl. Drizzle the honey cake slices with a little liqueur. Finish with cream.
4. Dust with cocoa and leave to steep for at least 2 hours before serving.