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Meersburger Kirschen-Dessert

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Submitted by fluffie

Meersburger Kirschen-Dessert is a German cherry trifle with kirsch-soaked tart cherries layered over ladyfingers, topped with a cream cheese, almond, and whipped cream mousse. A Lake Constance classic in coupe glasses.

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

30 min

This dessert comes from Meersburg, a medieval wine town on Lake Constance in southern Germany where tart cherries grow in orchards along the water. Fresh pitted cherries steep in kirsch (German cherry brandy) and a thin sugar syrup until plump and lightly boozy, then layer over halved ladyfingers in glass coupes.

The top is what pushes the dessert past a simple trifle. Cream cheese blended with sugar, vanilla, and ground almonds gets lightened with folded whipped cream into a mousse that is richer than fool but lighter than cheesecake. Chopped pistachios and a whole cherry on top for a bit of south German restaurant flourish.

Chef Tips

  • Use fresh tart cherries if you can find them. Morello or sour cherries give the dessert its characteristic tang. Sweet Bings will work but the whole thing reads flat without the acid contrast.
  • Let the cherries soak the full 20 minutes. This is when they absorb the kirsch and release their juices into the syrup, which pools under the ladyfingers and soaks into them.
  • Whip the cream to medium-stiff peaks, not stiff. Over-whipped cream deflates as you fold it into the cream cheese mixture and the topping loses its lightness.
  • Assemble no more than two hours before serving. The ladyfingers need time to soften in the cherry juice, but any longer and they turn to paste.

Variations

  • Swap the kirsch for amaretto for a nuttier, sweeter liqueur that echoes the ground almonds in the topping.
  • Use raspberries or blackberries in place of cherries for a different summer version.
  • Grate dark chocolate over the top along with the pistachios for a Black Forest-leaning finish.

Ingredients

1 453.6
POUND G CHERRIES
tart, fresh
3 45
TABLESPOONS ML KIRSCH (CHERRY BRANDY) *
6 90
TABLESPOONS ML SUGAR
2 30
TABLESPOONS ML WATER
12 12
EACH EACH LADY FINGER *
8 231.2
OUNCES ML/G CREAM CHEESE
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 57.8
OUNCES ML/G ALMONDS
ground

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 396 56% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 172mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 14%
Sugars g
Protein 15g
Vitamin A 17% Vitamin C 13%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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