Summary

Ingredients

• 250 g mascarpone
• 100 g ladyfiners
• 1 glass morello cherries or sour cherries
• 1 cup whipped cream
• 1 lemon (organic), untreated
• 1 cup coffee, stronger
• 4 tablespoon rum or limoncello or amaretto
• 1 vanilla pod (s)
• 3 tablespoon cornstarch
• 3 tablespoon powdered sugar
• possibly cinnamon powder

For decoration:

• 2 tablespoon cocoa powder
• 100 g chocolate flakes

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Instructions

1. Boil a mug of strong coffee and let it cool. Put the cherries from the glass in a saucepan, put a few tablespoons of juice in a beaker and use them to mix the cornstarch. Scrape out the pulp of the vanilla pod and add the pulp and empty pod to the cherries. Also add the rum to the cherries. The alcohol evaporates during cooking, but the taste remains.
2. Bring the fruit juice with the fruits to the boil and then quickly stir in the cornstarch in sips. The cherries should be thickened in the liquid so that the mass does not run away later. After thickening, let the cherries cool down.
3. Tip: If you like, you can add a little cinnamon to the mixture, then it will taste a little more Christmassy.
4. You need a slightly higher shape, e.g., a baking dish. Line the bottom with the ladyfingers. The sugar side should be facing down.
5. Spoon the cooled coffee over the ladyfingers. There should be no coffee left on the bottom of the mold. Tip: If you like, you can add some more rum to the coffee.
6. Beat the cream in a mixing bowl, but not quite firm - beaten is enough. Then set aside.
7. Wash the organic lemon with hot water, rub off the yellow peel. But please only use the yellow, as the white skin tastes bitter. Then squeeze the lemon.
8. In another mixing bowl, beat the mascarpone with the zest of the organic lemon, the juice of the lemon and the powdered sugar. Then fold the whipped cream into the mascarpone cream.
9. Completely distribute the cooled and bound cherries on the coffee-soaked biscuits. Please take the boiled vanilla pod out of the mixture beforehand. Spread the mascarpone cream mixture evenly over the cherries, but be careful not to let the cherry mixture swell over the mascarpone cream.
10. The form e.g., Cover with cling film and put in the refrigerator for at least an hour. Then remove the foil, sift the cocoa finely over the mold with a sieve and then distribute the chocolate flakes on top.
11. Tip: You can change the fruits individually. As alternatives are e.g., apple compote, applesauce, plums, raspberries, strawberries, mango, peach, pineapple, mandarins, etc. possible.