Mascarpone Cream with Cherries

Ingredients

• 250 g mascarpone
• 250 g quark
• 75 g sugar
• 200 ml whipping cream
• 2 packets gelatin powder
• 50 g dark chocolate
• 100 g bittersweet chocolate
• 60 ml espresso (strong)
• 5 tbsp whipping cream
• 1 tsp cinnamon
• vanilla
• 1 jar black currants
• 2 oranges (juiced)
• 1 tbsp honey
• 1 tbsp Cornstarch
• 4 tbsp amaretto

Instructions

1. 1.

   Drain the cherries and catch the juice. Whisk the cornstarch with a little juice until smooth. Add the remaining cherry juice, honey, and orange juice to a pot, heat, stir in the cornstarch mixture, bring to a boil once, then add the cherries and amaretto.

2. 2.

   Grate the chocolate finely. For the cream, whip the cream to stiff peaks. In a bowl combine mascarpone, quark, sugar, and gelatin powder, whisk until smooth. Fold in whipped cream and grated chocolate, pour into a container and chill. For the sauce, chop the chocolate, mix with the remaining ingredients, then melt either in a microwave on low for about 3 minutes or over a bain‑marié.

3. 3.

   Scoop the chilled cream onto 6–8 dessert plates, drizzle warm cherry sauce over it, and garnish the cream with espresso chocolate before serving immediately.