Summary

Ingredients

• 16 ladyfingers
• 400 g currants
• 60 g suar
• 2 packs vanilla sugar
• 200 g cream
• 200 g mascarpone

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Instructions

1. Put a few currants aside. Crumble the ladyfingers in a freezer bag. Somewhat larger pieces can also be left over.
2. Divide about 3/4 of the breadcrumbs between 4 large dessert glasses.
3. Puree 200 g of the currants together with 60 g of sugar with the hand blender. Distribute this mixture over the breadcrumbs over the 4 glasses.
4. Whip the cream with 2 sachets of vanilla sugar until stiff. Stir in the mascarpone. Divide the mixture in half. Fold in the remaining currants into one half. If some juice has collected, add it too.
5. Now first distribute the mixture with the currants folded into the glasses, then spread the cream-mascarpone mixture over it without the berries.
6. Finally, pour the remaining sponge fingers over the mixture and garnish with the currants that were set aside.