INGREDIENTS
For the mascarpone cream:
- 300 g mascarpone
- 75 g powdered sugar
- 250 ml whipped cream
- A splash of STROH 80
For the cherry topping:
- 300 g cherries (frozen or jarred)
- Approx. 75 ml STROH 80
- 100 g sugar
- 1 cinnamon stick
For the base:
- 200 g shortcrust cookies (or vanilla crescents)
PREPARATION
- Soak the cherries in STROH 80 for at least an hour to let the flavors develop.
- Then, add sugar and the cinnamon stick, bring everything to a boil and let it simmer until the liquid reduces a bit. Set aside to cool.
- Crush the cookies using a mortar or simply in a bowl with the back of a spoon.
- For the cream, mix together the mascarpone, powdered sugar, and a generous splash of STROH until smooth and creamy.
- Gently fold in the whipped cream.
- Now layer the cookie crumbs and mascarpone cream in serving glasses, and top with the boozy STROH cherries.
Recipe and picture: Marian Moschen I mannbackt
