Coconut macaroon cream to cherries

Name: Coconut macaroon cream to cherries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 glass (370 ml) Cherries; 1 package Vanillin sugar; 2 TEASPOONS Cornstarch; 100 g Coconut macaroons; 7-10 Tbsp with chocolate; 30 g Dark chocolate; 125 g Mascarpone; 150 g Whole milk yoghurt; 1-2 TABLESPOONS Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 glass (370 ml) Cherries
1 package Vanillin sugar
2 TEASPOONS Cornstarch
100 g Coconut macaroons
7-10 Tbsp with chocolate
30 g Dark chocolate
125 g Mascarpone
150 g Whole milk yoghurt
1-2 TABLESPOONS Sugar

Directions

1
Drain the cherries well, collect the juice in the pot and bring to the boil with vanilla sugar. Mix starch with 1 tbsp. water and add to the boiling juice while stirring. Simmer for 2-3 minutes. Remove the pot from the heat, fold in the cherries.
2
Allow the stewed cherries to cool down a little.
3
Chop macaroons coarsely, chocolate finely. Mix mascarpone, yoghurt and sugar briefly. Fold in macaroons and chocolate. Arrange coconut cream with lukewarm cherries.