Cherrimisu - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Red currant jelly |
| ¼ | cup | Brandy |
| 1 | tablespoon | Cornstarch |
| 1 | pounds | Sweet cherries, halved and pitted |
| 1 | 8-oz carton mascarpone cheese | |
| ¼ | cup | Confectioners' sugar |
| 1 | cup | (1/2 pint) heavy cream |
| 1 | teaspoon | Vanilla extract |
| 12 | Dried ladyfingers, such as Italian Savoiardi, or champagne egg biscuits (if unavailable, use unfilled ladyfingers) | |
| 3 | Sweet cherries with stems | |
Directions
1. In 2-quart saucepan, melt jelly over medium heat. In small bowl, combine brandy and cornstarch; stir into melted jelly. Cook mixture, stirring constantly, until thickened and boiling. Remove from heat; stir in cherry halves. Cover and refrigerate until cold.
2. In small bowl, with electric mixer at high speed, beat mascarpone and sugar until smooth. Slowly beat in cream and vanilla until stiff peaks form. Fold in cooled cherry mixture until well mixed.
3. In stemmed 1¼-quart shallow glass bowl, spoon half of cherry mixture. Around side of bowl, insert ladyfingers at an angle into mixture. Spoon in remaining cherry mixture. Most of the ladyfingers should be covered by the cherry mixture. Cover bowl with plastic wrap and refrigerate at least 4 hours before serving. Garnish with additional cherries.
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>