200 ml strong coffee
4 tbsp Amaretto
75-100 g savoiardi biscuits
4 egg yolks
125 ml Dansukker Granulated Sugar
300 g cherries
250 g mascarpone
250 g low-fat fromage frais
1 tsp Dansukker Vanilla Sugar
Mix together the coffee and liqueur. Line a mould with the savoiardi biscuits and sprinkle the coffee mixture over them. Leave them to stand to allow the biscuits to soak up the coffee.
Put the egg yolks and sugar in a glass bowl and place the bowl over a saucepan of hot water. Keeping the water at a simmer, whisk constantly until the mixture has thickened. Stand aside to cool.
Rinse and pit the cherries. Dry them on kitchen paper, then stir them into the egg mixture.
Mix together the mascarpone, fromage frais and vanilla sugar.
Spread half of the mascarpone mixture over the biscuits. Spread the egg and cherry mixture on top, then cover with the remaining mascarpone mixture. Dust with cocoa powder.
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