- 60 ripe cherriesseeds removed
- 3 teaspoons icing sugar
- 3 tablespoons brandy
- 200 grams mascarpone cheese
- 6 tablespoons flaked almonds
- 4 small sundae glasses
I know it’s not overly creative of me, but hey can I help it if throwing mascarpone at any fresh fruit makes a wonderful dessert all on its own. Thank god for the Italians; they’ve created perfection in so many simple ingredients that lazy Chefs like me can impress with very little effort. With that said, I did stew the fruit and toast the almonds.
- Combine cherries and brandy in a saucepan and place over high heat and burn off the alcohol for about 1 minute.
- Add the sugar and reduce the heat to a simmer.
- Lightly squish the cherries once with a fork and cook for a further 10 minutes.
- Drain the cherries out and allow to chill.
- Continue to cook the liquid until slightly thicker and place in fridge to chill as well.
- Lightly colour the almond flakes in a dry pan over med-high heat (be sure to toss the almond flakes continually as they will easily burn).
- Once slightly browned remove them from the pan immediately and spread out on a plate to cool.
- Once all the ingredients are cool, place a small layer of mascarpone in each glass (making the mascarpone layers too thick will make the dessert a little too rich).
- Layer some cherries onto that.
- Then sprinkle some almonds onto that.
- Another layer of mascarpone and so on and so forth until the top of the glass is almost reached, the last layer should be cherries.
- Just prior to serving pour a little of the reserved cherry juice on top and garnish with the last of the almonds.