Step 1/4
- 500 g cherries
- 150 ml cherry juice
- 5 tbsp bourbon
- 1½ tbsp starch
- 2 tsp vanilla sugar
- small pot
- whisk
- cooking spoon
- cutting board
- knife
Using a knife, halve cherries and remove the pits. In a small pot, mix cherry juice, bourbon, and starch. Add a portion of the vanilla sugar and cherries and heat over medium-high heat, stirring occasionally, until the cherry mixture has thickened. Transfer to the fridge and allow to cool until serving.
Step 2/4
- 40 g sugar
- 20 g butter
- 100 g sliced almonds
- 200 g chocolate cookies
- salt
- frying pan
- rubber spatula
- resealable freezer bag
Meanwhile melt sugar and a pinch of salt in a frying pan set over medium-high heat. Add butter and almonds and let caramelize, stirring often. Set aside and allow to cool. Transfer chocolate cookies to a resealable freezer bag and finely crumble.
Step 3/4
- 200 g heavy cream
- 250 g mascarpone cheese
- 150 g full-fat Greek yogurt
- 1 tsp vanilla sugar
- 40 g confectioner’s sugar
- 5 tbsp bourbon
- 2 bowls
- hand mixer with beaters
Whip heavy cream until stiff. In another bowl, mix mascarpone cheese, yogurt, remaining vanilla sugar, and confectioner’s sugar. Fold in heavy cream and add bourbon to taste.
Step 4/4
To serve, spoon layers of crumbled chocolate cookies, cream, and cherries to tall glasses. Continue with another set of layers and finish with the caramelized almonds. Enjoy!
