Currant Cantuccini cup

Name: Currant Cantuccini cup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g red currants; 100 g Mascarpone; 300 g Whole milk yoghurt; 2-3 TABLESPOONS Amaretto liqueur; 2-3 TABLESPOONS Sugar; 1 package Vanilla sugar; 100 g Cantuccini (Italian almond biscuits); 4 little white meringue tuffs; 50 g Dark chocolate

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g red currants
100 g Mascarpone
300 g Whole milk yoghurt
2-3 TABLESPOONS Amaretto liqueur
2-3 TABLESPOONS Sugar
1 package Vanilla sugar
100 g Cantuccini (Italian almond biscuits)
4 little white meringue tuffs
50 g Dark chocolate

Directions

1
Wash and drain the currants. Stir mascarpone, yoghurt, amaretto, sugar and vanilla sugar until smooth.
2
Put 4 currant panicles aside for decoration. Strip the rest of the berries from the panicles and fold them into the cream. Sweeten if necessary.
3
Roughly chop the cantuccini, meringue and chocolate. Fold everything into the cream as well. Divide into four glasses and decorate with the currant panicles.