Sweet lasagne

Name: Sweet lasagne
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 2 Glasses (720 ml each) Morello cherries; 40 g Cornstarch; 4 TABLESPOONS Almond liqueur; 2 TABLESPOONS sugar + 80 g sugar; 200 g Dark chocolate; 1 kg Mascarpone; 1 package Bourbon vanilla sugar; 400 g Whipped cream; 1 package (200 g) Brown cake

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

2 Glasses (720 ml each) Morello cherries
40 g Cornstarch
4 TABLESPOONS Almond liqueur
2 TABLESPOONS sugar + 80 g sugar
200 g Dark chocolate
1 kg Mascarpone
1 package Bourbon vanilla sugar
400 g Whipped cream
1 package (200 g) Brown cake

Directions

1
Drain the cherries on a sieve, collect the juice. Take off about 100 ml of cherry juice and stir with the starch until smooth. Boil up the rest of the juice, almond liqueur and 2 tbsp. sugar. Stir in the starch and let it simmer for about 1 minute while stirring. Add the cherries, fold in, place in a bowl and let cool for 2-3 hours
2
Roughly chop the chocolate and melt it over a warm water bath. Mix mascarpone, sugar and vanilla sugar briefly. Whip cream until semi-stiff and fold into the mascarpone cream. Slowly pour about half of the chocolate into the cream, fold in streaks
3
Pour a thin layer of cream into a large, high casserole dish (approx. 18 x 28 cm; approx. 7 cm high). Cover close together with brown cake. Spread half of the cold cherry compote on top and cover with half of the remaining cream. Sprinkle with half of the remaining chocolate and spread with a spoon until wavy. Place another layer of brown cake, the remaining cherries and the remaining cream on top. Sprinkle the rest of the chocolate on the cream and spread it with a spoon in a wavy pattern. Cover the lasagne and let it cool overnight and let it soak through
4
waiting time approx. 2 hours