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Cherry and custard dolce
Cherry and custard dolce
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Prep Time:
360 minutes
Cook Time:
Total Time:
360 minutes
Satisfy your sweet cravings with this decadent Italian custard dessert.
Ingredients:
  • 375ml (1 1/2 cups) freshly brewed espresso coffee
  • 250ml (1 cup) water
  • 185ml (3/4 cup) amaretto liqueur
  • 300ml ctn thickened cream
  • 4 eggs, separated
  • 140g (2/3 cup) caster sugar
  • 2 x 250g ctns mascarpone
  • 300g pkt frozen pitted cherries, thawed (see note)
  • 2 x 250g pkts savoiardi (sponge finger biscuits)
  • 80g 70% cocoa dark chocolate, coarsely grated
Instructions:
  • Mix the coffee, water, and 125ml (1/2 cup) amaretto in a bowl and let it cool.
  • Whip the cream in a big bowl using an electric beater until stiff peaks are formed.
  • In a large bowl, vigorously beat the egg yolks and sugar with an electric beater until they become thick and creamy. Then, gently fold in the cream, mascarpone, and the rest of the amaretto using a metal spoon.
  • In a clean electric mixer bowl, beat the egg whites until soft peaks form, then gently fold them into the cream mixture.
  • Set aside one-third of the cherries. Cut the remaining cherries in half. Dunk the biscuits in the coffee mixture for a quick coat. Place one-third of the biscuits at the bottom of a 3L (12-cup) glass serving dish. Layer with one-third of the mascarpone mixture, half of the halved cherries, and one-third of the chocolate. Add the remaining biscuits, the rest of the cherries, and half of the remaining chocolate. Finish with the last layer of biscuits and mascarpone mixture. Cover with plastic wrap and refrigerate for at least 6 hours. Before serving, top with the reserved cherries and sprinkle the remaining chocolate on top.

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