Summary

Ingredients

• 350 g cherry (s), from the lass
• 300 ml cherry juice
• 30 g cornstarch
• 100 g suar
• 500 g mascarpone or quark or half each
• 500 g natural yourt
• 25 ml kirsch
• 2 packs vanilla sugar
• 50 grams sugar

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Instructions

1. First drain the cherries in a colander and collect the juice. Mix 50 ml of the juice with the cornstarch until lump-free. Bring the remaining juice with the 100g sugar to a boil in a saucepan. Stir in the cornstarch mass with the whisk and bring to the boil again briefly. Then add the cherries and take the pan off the stove.
2. Beat the mascarpone (or quark) with the hand mixer for about 5 minutes until it is very frothy. Gradually add all the other ingredients. Now alternately fill the cream with the cherries into glasses. Place the glasses in the refrigerator for about 1 hour and decorate with chocolate ornaments, depending on your taste, before serving.