Mascarpone Cream with Sour Cherries and Crumble
By chef Marco Giampaoli
A delicate mascarpone cream with the fruity freshness of sour cherries and crunchy buttery crumble. Excellent as an elegant dessert after a light meal
- 18 min
- total
- Medium
- level
3 min prep · 15 min cook
What you will need
-
Mascarpone 62.5 g -
Cherry 50 g -
Sugar 25 g -
Eggs 0.5 pcs
-
Semi-coarsed flour 25 g -
Butter 12.5 g -
Lemon 0.25 pcs -
Almond flakes 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will be making them in a moment 🍒🍰✨
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Mix and bake the crumble. Mix the flour, sugar, almonds, salt, and butter cut into pieces into a crumble, spread it on a baking sheet, and bake in the oven at 180 C for about 8-10 minutes until golden
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Prepare the sour cherries. Put the sour cherries in a saucepan with a little sugar and cook over medium heat for about 5 minutes until a syrup forms, then season with lemon juice
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Whisk the egg yolks. Over a water bath, whisk the egg yolks with the sugar over low heat for about 5-8 minutes until a pale and thick foam forms, then let cool, making sure the bowl does not touch the water, otherwise the yolks could curdle
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Whisk in the mascarpone. Gradually whisk the mascarpone into the cooled mixture until smooth and creamy
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Serve. Serve the mascarpone cream with the cooked sour cherries and crumble 🍽️✨
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