Cantuccini cherry tiramisu

Name: Cantuccini cherry tiramisu
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Sour cherries; alternatively 1 jar (370 ml; separation weight: 175 g) morello cherries; 175 g Cantuccini (Italian almond pastry); 5 TABLESPOONS Vin santo (Italian sweet wine; alternatively Marsala); 250 g Mascarpone; 250 g Low-fat curd; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 50 g Almond kernels; 7-10 Tbsp Lemon peel and cherries

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Sour cherries; alternatively 1 jar (370 ml; separation weight: 175 g) morello cherries
175 g Cantuccini (Italian almond pastry)
5 TABLESPOONS Vin santo (Italian sweet wine; alternatively Marsala)
250 g Mascarpone
250 g Low-fat curd
7-10 Tbsp grated peel and juice of 1 untreated lemon
50 g Almond kernels
7-10 Tbsp Lemon peel and cherries

Directions

1
Wash the cherries, drain and stone them. Drain the cherries from the glass. Sprinkle Cantuccini with 3 tablespoons of Vin santo. Mix mascarpone, curd, 2 tablespoons Vin santo, lemon peel and lemon juice until smooth.
2
Coarsely chop the almonds, stir into the cream, except for 2 tablespoons. Divide the cantuccini, except for 4 pieces, into 4 large cups or bowls. Add the cherries and cream. Decorate with set aside almonds and cantuccini.
3
Sprinkle with lemon zest. Serve decorated with cherries.