- 125 g ladyfingers
- 250 g blackcurrants
- 200 g mascarpone
- 50 g melted butter
- 100 ml cream
- 100 g sugar
- 1 vanilla pod
- For the pastry, crush ladyfingers well in a freezer bag and mix with liquid butter. Press into serving rings and leave to cool in the freezer. Then top with a few blackcurrants.
- For the cream, whip the cream until stiff. Whip the mascarpone together with the vanilla pulp and 75 g sugar, fold in the whipped cream and pour into the serving rings.
- Puree the remaining currants with 25 g sugar and pour on top of the mascarpone cream.
- Chill in the refrigerator for approx. 45 minutes, remove the serving rings and garnish the plates with the remaining cassis puree.
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