Black Forest Cherry Dessert with Amarettini

Ingredients for 10 servings:

• 2 sponge cakes (Viennese base), dark
• n. B. Amaretto
• 500 g mascarpone
• 250 g quark
• 150 g natural yogurt
• 200 g whipped cream
• 5 tbsp sugar
• 2 tbsp lemon juice
• 2 jars of morello cherries
• 1 bag of red currant jelly
• 200 g biscuits (amarettini)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Drain the morello cherries the day before and collect the juice. Prepare the juice with the red fruit compote powder according to the package instructions, but without adding sugar. Immediately add the morello cherries to the still-hot liquid. Refrigerate for a few hours and let it cool completely. Choose glass containers for serving, such as a champagne cooler, tumbler, or long drink glasses. Cut out circles from the sponge cake that fit the bottom of the glass and place them on the base. Drizzle with Amaretto and let it steep for a few minutes. In the meantime, roughly crumble the amaretti biscuits. Whip the cream until stiff. Mix the mascarpone, quark, and yogurt with the sugar and lemon juice until smooth. Then fold in the stiffly whipped cream. Spread a thin layer of amaretti biscuits on the sponge cake. Layer the cherries and cream one after the other in the glass. Continue layering until all the ingredients are used up. As a final layer, sprinkle with amaretti crumbs (just before serving so they stay nice and crispy). You can leave out the middle layer of amaretti crumbs if there isn’t enough. Serve immediately; otherwise, refrigerate until ready to serve. If you don’t want to use alcohol, you can simply drizzle with a little morello cherries’ juice. This is also great for using up leftover quark or yogurt, as the individual amounts don’t matter so much. Other fruits will work, too.