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1 x ca. 450 g | Cherries; Tart, Fresh |
3 Teelöffel | Kirsch |
6 Teelöffel | sugar |
2 Teelöffel | water |
12 | Ladyfingers |
8 x ca. 30 g | Cream Cheese; * |
1/2 Teelöffel | Vaillla Extract |
2 x ca. 30 g | Almonds; Ground ** |
1 Tasse | Cream; Heavy |
| Pistachio Nuts; Chopped |
* Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish.
Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top.
Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture.
Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries.
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