Mascarpone chocolate charlotte with amaretto cherries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge roll. Beat the egg whites until stiff, adding 75 g sugar and 1 pinch of salt. Fold in the egg yolks one by one. Sift flour and baking powder over it and fold in carefully.

2. 2

   Spread the mixture on a baking tray (35 x 40 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes. Turn the plate over immediately on a tea towel sprinkled with a little sugar.

3. 3

   Pull off the paper. Stir the jam until smooth and spread it on the sponge cake except for a little bit. Roll up from the long side. Let it cool down.

4. 4

   For the compote, drain the cherries and collect the juice. Boil up the juice and vanilla sugar. Mix starch and 8 tbsp. amaretto until smooth and thicken the juice. Bring to the boil while stirring and simmer for about 1 minute.

5. 5

   Pour into a large wide dessert bowl (approx. 26 cm Ø) and allow to cool.

6. 6

   For the chocolate cream, heat 250 g cream. Break the chocolate into pieces and melt in it. Stir until smooth and put aside about 3 tbsp. for decoration. Let the rest cool down a little, spread on the cherries.

7. 7

   Chill for about 1 hour. Cut off approx. 9 slices from the sponge roll (use the rest for other purposes) and sprinkle with the rest of the Amaretto. Place on the rim of the bowl.

8. 8

   For the cream, stir curd cheese and mascarpone until smooth. Mix cream firmer and sugar and stir in. Whip 250 g cream until stiff, fold in. Distribute in the bowl. Chill for at least 2 hours. Warm up the rest of the chocolate cream.

9. 9

   Drizzle the rest of the jam over the cream.

Nutrition Facts

KCAL
450 kcal

CARBS
44 g

FATS
23 g

PROTEINS
10 g