Cherry Dessert
Submitted by tanner
Kirsch-soaked tart cherries layered over ladyfingers and topped with almond cream cheese mousse, finished with chopped pistachios. An elegant German-inspired parfait.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis is the kind of dessert you’d find in a small cafe along the Rhine: refined, not fussy, and bursting with real fruit flavor.
Fresh tart cherries get pitted and soaked in kirsch and sugar syrup until they’re boozy and glistening.
Ladyfingers line the bottom of individual glass dishes, the soaked cherries go on top, and then a silky cream cheese mousse blended with ground almonds and whipped cream finishes the whole thing off.
Chopped pistachios and whole cherries on top make each serving look like it came from a pastry shop.
Chef’s Tips
- Use fresh tart cherries when they’re in season. The kirsch soak transforms their sharpness into something layered and complex.
- Let the cherries soak the full 20 minutes. Cutting this short means less flavor absorbed into the fruit.
- Fold the whipped cream into the cream cheese mixture gently. You want to keep the volume light and airy.
- Serve in clear glass dishes to show off the beautiful layers of ladyfinger, ruby cherries, and white mousse.
Ingredients
Directions
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 tablespoon 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 tablespoon 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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