Mascarpone cream with egg liqueur and cherries

Ingredients for 6 servings:

• 250 g mascarpone
• 250 g quark (20%)
• 1 jar morello cherries
• 200 ml cherry juice
• 100 g sugar
• 200 g whipped cream
• 60 g biscuits (Amaretti)
• 200 ml egg liqueur
• 10 g butter
• 100 g almonds, chopped
• 6 cherries (sour cherries)
• 20 g chocolate shavings

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Place the mascarpone and quark in a bowl. Place the cherries in a sieve and collect the juice. Mix the mascarpone and quark with the cherry juice until smooth and stir in the sugar. Whip the cream until stiff and fold into the mascarpone cream. Pour some of the mascarpone cream into a bowl or, for larger quantities, a baking dish. Arrange the amaretti and amaretto cherries on top and drizzle with half of the advocaat. Arrange the drained cherries on top and cover with the remaining mascarpone cream. Drizzle the rest of the advocaat over the top. Melt butter in a pan and toast the chopped almonds over medium heat until golden brown and let cool slightly. Sprinkle the almonds over the mascarpone cream and refrigerate for several hours to allow it to infuse. The cream tastes best when made the day before. You can also decorate the cream with some chocolate shavings before serving.