Creamy mocha sauce with cherry compote

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Dissolve 2 teaspoons of coffee powder in 1 tablespoon of hot water and let it cool down. Drain the morello cherries and collect the juice. Stir starch and some juice until smooth. Boil up the rest of the juice, stir in the starch and bring to the boil again.

2. 2

   Fold in morello cherries, let cool off. Mix mascarpone, icing sugar and dissolved coffee powder. Whip cream until stiff and fold into the mocha cream. Arrange cream and cherry compote on plates.

3. 3

   Pass the remaining coffee powder through a sieve and dust the mocha cream with it.