Swabian girl's cherry bomb

Ingredients for 6 servings:

• 300 g gingerbread, pepper nuts (possibly with chocolate glaze) or chocolate-coated without wafers
• 1 jar Morello cherries (approx. 350 g drained weight)
• some juice from the cherries
• some Amaretto (or non-alcoholic if you like), alternatively almond flavoring/syrup
• 2 cups of sweet cream (200 ml each)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

quick dessert, also suitable for parties, use up leftover gingerbread or pepper nuts

This dessert is perfect for using up leftover Christmas cookies that you won’t be able to stand up to after the holidays. The gingerbread cookies can be a little old and dry, but of course not yet musty. Drain the cherries, reserving the juice. Whip the cream until stiff peaks form, adding a little sugar if desired. Crumble the gingerbread cookies, not too finely. This works best in batches in a freezer bag. Mix a few tablespoons of cherry juice with the same amount of (alcohol-free) Amaretto. Spread half of the crumbs in a baking dish, drizzle with a little of the cherry juice mixture, arrange half of the cherries on top, and spread half of the cream on top. Repeat with the remaining ingredients. It’s best to refrigerate the dessert overnight; sprinkle with cinnamon before serving, if desired. The dessert looks beautiful layered in serving glasses.