Summary

Ingredients

• 250 g mascarpone
• 350 g low-fat quark 0.2%
• 100 g cream
• 100 g couverture, white
• 500 g cherry roats
• 1 teaspoon sugar
• 8 cream puffs (mini cream puffs, frozen)

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Instructions

1. While the couverture is slowly melting in the pan, whip the cream until frothy and set aside.
2. Mix the mascarpone with the quark well with the hand mixer. Add the melted couverture and sugar and mix. Now stir in the whipped cream.
3. Place a mini cream puff in each glass (230 ml content) and then fill up with the cream so that there is still 2 - 3 cm space for the cherry compote.
4. The amount results in 8 glasses of 230 ml each.
5. Tips: The easiest way to fill the glasses is with a disposable piping bag or a normal freezer bag, which you cut open at the corner as thick as a finger.
6. It is best to prepare the glasses the day before or in the morning, so they can rest in the refrigerator for a few hours.