Title: Cherry Desert Meeresburg
Categories: Dessert German
Yield: 4 Servings
| 1 | lb | Cherries, Tart, Fresh |
| 3 | tb | Kirsch |
| 6 | tb | Sugar |
| 2 | tb | Water |
| 12 | | Ladyfingers |
| 8 | oz | Cream Cheese * |
| 1/2 | ts | Vaillla Extract |
| 2 | oz | Almonds, Ground ** |
| 1 | c | Cream, Heavy |
| GARNISH |
| | | Pistachio Nuts, Chopped |
* Soften Cream Cheese to room temperature. ** Grind Almonds in the blender,
if ground almonds are not available.
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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.