Caribbean jelly

Ingredients for 6 servings:

• 300 g pineapple, fresh
• 200 g sour cherries, fresh
• 100 g sugar
• 3 slices of pumpernickel
• 50 g meringue cakes
• 250 g quark (20%)
• ½ lemon(s), juice and grated zest, untreated
• 250 g cream
• 75 g almond(s) (flakes)
• 2 tbsp chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Cut the pineapple into small pieces, removing the stems if desired. Wash, pick, and pit the sour cherries in a saucepan with half the sugar. Stir in the pineapple pieces. Bring the cherries to a boil while stirring, then let cool. Toast the pumpernickel, let cool, and finely chop. Finely crumble the meringue tarts. Mix the quark with the remaining sugar, lemon juice, and lemon zest. Whip the cream until stiff and fold in. Layer the quark cream, fruit mixture, pumpernickel, meringue crumbs, and almonds in a bowl, cover, and let stand in the refrigerator for at least 5 hours. Sprinkle with grated chocolate to serve. Tip: In traditional cuisine, jelly is not a colorful jelly, but a delicate mixture of quark, whipped cream, cherries, and chocolate. The well-known Westphalian jelly is made only with sour cherries. With fresh pineapple it becomes even lighter and as delicious as a tropical fruit cocktail.