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Cherry verrines with mascarpone and cinnamon

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 35 minutes
Cooking time: 30 minutes
 
Ingredients (serves 4):


Method:

Wash and pit the cherries. Put them in a large saucepan with 100g granulated sugar and the cinnamon. Leave to simmer for 30 minutes, covered, over a low heat.

Beat the 2 egg yolks with the mascarpone, vanilla-flavoured sugar and the rest of the granulated sugar. Beat the whites until they turn stiff, gradually adding the icing sugar, then add to the mascarpone cream.

Spread the cherry syrup into the verrines, cover with mascarpone cream and smooth over the surface. Leave to settle overnight in the fridge. Sprinkle with cocoa just before serving.

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