Description
Delicious layered dessert inspired by the classic German Black Forest Cake: brownies with a cherry compote and mascarpone cream. So good!
Ingredients
Scale
For the cherry compote
- 18 oz. (500g) frozen cherries, pitted
- 1/2 cup (100g) sugar
- 6.7 fl.oz. (200ml) cherry juice
- 2 tbsp. Kirschwasser
- 1 tsp. vanilla extract
- 2 1/2 tbsp. cornstarch
For the dessert
- 7 oz. (200g) heavy cream
- 8.8 oz. (250g) mascarpone
- 2 tbsp. confectioners’ sugar
- 2 tsp. vanilla extract
- 4–5 brownies
Instructions
- You can prepare the cherry compote a day before. Add the still frozen (and pitted) cherries to a bowl and mix with the sugar. Let defrost for about an hour.
- Add the cherry juice, Kirschwasser, vanilla extract, and cornstarch to a bowl and mix until well combined. Take about 2/3 of the defrosted cherries with the juices from the defrosting, add to a pot and bring to a boil. Reduce the heat and add the cornstarch mixture, continued to stir and cook until the liquids thicken – let simmer for about 2-3 minutes. Add the remaining cherries, mix and then remove from the heat and let cool down completely. Store in the fridge.
- Whip the heavy cream until stiff peaks form. Mix the mascarpone with confectioners’ sugar, and vanilla extract, then fold in the whipped cream.
- Break the brownies into smaller pieces and divide between bowls or glasses. Top with the cherry compote (hold something back for decoration) and finish with a layer of mascarpone cream. Decorate with the cherries and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4