Deluxe Dessert
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Or how an improvised dessert from some leftovers in the fridge became a luxury dessert...
It went like this: half a container of mascarpone left over from the tiramisu bonbons, a packet of chestnut puree found in the freezer, 2 small jars of cherries preserved in brandy during summer that I had forgotten about... I mixed them together, put them in a wine glass and served them in the evening, asking Radu if he liked my improvisation. And the dear man gave the perfect answer: "what improvisation, this is luxury". And that's how it got its name. If for him the taste was luxurious, for me it was certainly the short time it took to prepare. I had enough time left to organize all my spices in labeled jars, hoping to finally join the ranks of organized homemakers.
Ingredients
125g mascarpone
70g chestnut puree (Hungarian, with rum)
2-3 tablespoons whipped cream
1 small jar sour cherries (compote or preserved in alcohol)
How to prepare deluxe dessert
- Mix the chestnut puree well with the cheese. Then incorporate the whipped cream to make the mixture less dense, more fluffy. Taste the mixture now and if you want, add vanilla sugar to taste. I didn't add any, the chestnut puree was sweet enough.
* for such a small amount I used whipped cream from a can - In glasses or glass cups, put a layer of the mixture and then a generous layer of sour cherries (add some cherry juice too) and alternate as many layers as you want (the last layer should be cherries).
* I used cherries preserved in brandy, they work wonderfully in this combination, resulting in an adult dessert; for children, use cherries from compote.