Summary

Ingredients

• 2 glasses morello cherries
• 3 tablespoon cornstarch (0 g)
• 60 g suar
• 125 g suar
• 8 tablespoon rum
• 0.5 ½ lemon (s), untreated, the zest it
• 2 cans pineapple rings
• 2 tablespoon desiccated coconut
• 1 kg low-fat quark
• 3 packs vanilla sugar
• 400 g whipped cream

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Instructions

1. Drain the cherries, catching the juice. Mix 6 tablespoons of juice and the starch until smooth. Bring the rest of the juice, 60 g sugar, 5 tablespoons rum and lemon zest to the boil. Stir in the starch and simmer for about 1 minute. Remove the lemon peel. Fold in the cherries and let them cool.
2. Drain the pineapple while collecting the juice. Cut 1 pineapple ring into pieces. Quarter the remaining rings, drizzle with the rest of the rum.
3. Roast the desiccated coconut, leave to cool. Mix the quark, 125 g sugar, vanilla sugar and approx. 200 ml pineapple juice until creamy. Whip the cream until stiff, fold in.
4. Layer the quark cream, cherries and pineapple quarters in a glass bowl. Put some cherry compote on top. Sprinkle with pineapple pieces and desiccated coconut. Put in a cool place.