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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
Medium

3 min prep · 15 min cook

Mascarpone Cream with Sour Cherries and Crumble
623 kcal · per serving
Protein 8g Carbs 54g Fat 40g
Ingredients

What you will need

8 items · serves 1
  • 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

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will be making them in a moment 🍒🍰✨

  2. 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

  3. 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

  4. 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

  5. Whisk in the mascarpone. Gradually whisk the mascarpone into the cooled mixture until smooth and creamy

  6. Serve. Serve the mascarpone cream with the cooked sour cherries and crumble 🍽️✨

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