Layers of warm sour cherries, mascarpone cream, and crushed amaretti biscuits make this Italian-inspired dessert feel utterly indulgent – yet it comes together in well under an hour.
SERVES 4
PREP TIME 20 minutes
CHILL TIME At least 20 minutes
Ingredients
Method
- Transfer the cherries and their juice to a saucepan, setting aside 4 tablespoons of the juice. Heat the cherries through. Coarsely crush the amaretti biscuits. Whisk the custard powder with the reserved 4 tablespoons cherry juice until smooth. Bring the cherries to the boil and stir in the custard powder mixture. Add 20 g icing sugar and simmer to reduce slightly. Remove the saucepan from the heat and leave the cherry mixture to cool.
- Divide the mixture among 4 dessert glasses or bowls. In a bowl, whip the cream until stiff. Fold in the mascarpone and remaining icing sugar and stir in the amaretto. Divide the cream among the dessert bowls. Cover with cling wrap and chill for at least 20 minutes. Sprinkle with the amaretti crumbs and garnish with a whole amaretti biscuit each to serve.
This recipe was originally published in the article ‘Tis the season to Savour in Issue 54 – As you are.
