Cherry Desert Meeresburg

By Claude

German desert

Ingredients

• 1 pound cherries, tart, fresh
• 6 tablespoons Sugar
• 12 Ladyfingers
• 1/2 Teaspoon vanilla Extract
• 1 cup Heavy Cream
• 3 Tablespoon Kirsch ( a cherry liquor)
• 2 tablespoon water
• 8 oz Cream Cheese, softened to room temp
• 2 oz Ground Almonds
• Garnish - Chopped Pistacho Nuts

Details

Servings 4

Preparation

Step 1

Wash and drain cherries. Remove the pits. Reserve 8 whole cherries for garnish.

Place cherries in a bowl and add kirsch.
In a small pan boil 3 tablespoon sugha and the water for a minute to make a thin sugar syrup. Add syrup to cherries and stir to blend. Cover and let soak for 20 minutes.

Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top.

Thoroughly blend cream cheese, 3 tablespoon of sugar, vanilla extract and groun almonds. Wip the cream and carefully fold it into the cream-cheese mixture.

Spoon over the cherries.

refrigirate