Summary

Ingredients

• 1 glass sour cherries (large glass)
• 250 g mascarpone
• 400 g whipped cream, whipped
• 2 egg (s), separate
• 3 tablespoon sugar
• 2 tablespoon rum, brown
• 12 tablespoon amaretto
• 0.5 bag ½ biscuit (s) (Amarettini)
• 1 point marzipan (raw mixture)

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Instructions

1. Drain the sour cherries, reserving the juice.
2. Heat the cherry juice in a saucepan over medium heat for 1-2 minutes, stir in the marzipan mixture until dissolved, remove from heat, add the drained cherries, and refrigerate until cold.
3. In a bowl, whisk together the 2 egg yolks and 3 tablespoons sugar for 2-3 minutes until pale and foamy.
4. Fold the mascarpone and rum into the egg yolk mixture.
5. In a separate bowl, beat the egg white (use pasteurized eggs for food safety) until stiff peaks form, about 3-4 minutes.
6. In another bowl, beat the cream until stiff peaks form, about 2-3 minutes.
7. Gently fold the beaten egg white into the mascarpone mixture.
8. Gently fold the whipped cream into the mascarpone mixture.
9. Roughly chop the amarettini biscuits in a freezer bag.
10. In each serving glass, layer in this order: mascarpone mixture, cherry mixture, mascarpone mixture, chopped amarettini. Drizzle with 2 tablespoons of amaretto. Continue with: mascarpone mixture, cherries, mascarpone mixture.
11. Refrigerate for at least 2 hours before serving, or cover and refrigerate overnight.
12. Before serving, sprinkle a few whole amarettini biscuits on top as garnish.