A rich recipe, but still lighter than the classic cake version which serves much larger portion sizes! This dessert will satisfy your sweet tooth without tipping the scales on the wrong side.
Note: you can replace the mascarpone cheese with vegan cream.
- 16 ladyfinger biscuits
- 4 tbsp unsweetened cocoa powder
- 1 jar of pitted cherries in syrup (with stems if possible, for garnish)
- 9oz (250g) mascarpone cheese
- 1/3 cup icing sugar
- 1 tbsp cinnamon
- 1 tbsp Kirsch
- 4 glasses or verrines for serving
- Drain the cherries and reserve the syrup.
- Heat the syrup and cinnamon over medium-low heat for 15 minutes. Stir regularly, and do not bring to a boil.
- Set syrup aside and let cool for about 1 hour at room temperature.
- Soak the ladyfinger biscuits in the syrup and distribute equally between the 4 verrines. Sprinkle each glass with a tablespoon of cocoa. Keep the remaining syrup for later.
- Place a layer of cherries on top of the biscuits.
- Beat the mascarpone with the icing sugar and Kirsch.
- Top the cherries with the mascarpone mixture.
- Create a coulis by mixing a few cherries with the rest of the syrup over low heat. If the coulis is too runny, reduce to simmer and then let cool again. Set aside.
- Refrigerate the verrines for at least 3 hours before serving.
- When ready to serve, pour a little cherry coulis over each one and sprinkle with some cocoa for a gourmet look!
Bon Appétit & Happy Holidays!
Your Weight Loss & Wellness Coach
Tags: black forest cake chocolate Christmas dessert gourmet holidays lebootcamp recipe