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Italian temptation

updated

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Ingredients for 1 servings:

  • 250 g biscuits (butter biscuits)
  • 125 g butter, creamy
  • 1 cup mascarpone
  • 100 g powdered sugar
  • 1 jar sour cherries, drained, collect the juice
  • 100 g nuts, ground
  • 2 cups of cream
  • 2 packs of cream stiffener
  • 1 packet of vanilla sugar
  • 1 pack of cake glaze, red

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Crumble the butter biscuits and mix them with the (almost melted) butter. Place them in a 24 cm springform pan and press down firmly. Spread the mascarpone, mixed with powdered sugar, on top. Distribute the drained cherries over the mascarpone and sprinkle with the ground nuts. Spread the whipped cream (with vanilla sugar and cream stabilizer) over the cherries. Pour the glaze (made with cherry juice instead of water) over the cake while it’s still hot. It’s best to refrigerate overnight to set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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