Summary

Ingredients

• 150 g biscuit (s) (Oreos)
• 1 glass sour cherries, pitted, drained weight 370 g
• 7 tablespoon, heaped powdered sugar
• 2 tablespoon cornstarch
• some water
• 5 tablespoon kirsch, optional
• 200 ml cherry juice, possibly less
• 250 g mascarpone
• 250 g low-fat quark
• 250 ml cream
• Chocolate shavings

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Instructions

1. First you prepare the cherries because they have to cool down. Drain the sour cherries, collect 250 ml of the cherry juice and heat them in a saucepan with 2 tablespoons of powdered sugar. Mix the starch with a little water and thicken the cherry juice, bring to the boil and remove from the stove. Then stir in the sour cherries and 2 tablespoons of kirsch and let cool.
2. In the meantime, loosen the biscuits from each other and scrape off the cream and collect it in a small pot. Coarsely chop the biscuits.
3. For the cream, mix the mascarpone, quark and biscuit cream to a smooth cream. Sweeten with the rest of the powdered sugar. Sweeten with the rest of the powdered sugar. Then carefully fold in the whipped cream so that the cream becomes fluffier.
4. Now the shift work begins. First put some biscuit crumbs in a glass bowl or alternatively 4 dessert glasses and drizzle with a little cherry juice and kirsch. Then spread a layer of cherry compote on top and a layer of mascarpone cream on top. Now again add the biscuit crumbs with cherry juice and kirsch, then the fruit pulp and finally the mascarpone cream in the bowl.
5. Cover the bowl and let it steep for about 2 hours.
6. Shortly before serving, chocolate shavings are sprinkled over the dessert.