John Myers
Ingredients for 4 servings:
- 16 ladyfingers
- 400 g currants
- 60 g sugar
- 2 packets of vanilla sugar
- 200 g cream
- 200 g mascarpone
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
sweet – sour dessert – worth a sin
Set a few currants aside. Crumble the ladyfingers in a freezer bag. It’s okay if you leave some larger pieces left over. Divide about 3/4 of the crumbs between 4 large dessert glasses. Purée 200g of the currants with 60g of sugar using a hand blender. Divide this mixture between the 4 glasses and the crumbs. Whip the cream with 2 sachets of vanilla sugar until stiff. Stir in the mascarpone. Divide the mixture in half. Fold the remaining currants into one half. If any juice has collected, add this too. First divide the mixture with the folded-in currants between the glasses, then spread the cream and mascarpone mixture without the berries on top. Finally, sprinkle the remaining ladyfinger crumbs over the mixture and garnish with the reserved currants.
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