Cherry Mascarpone Pie

Cherry-Mascarpone-Pie

I had a bag of frozen cherries lying around in my freezer. For a long time he lay there and waited for something to be prepared from him. And now his hour has struck – cherries have become part of a delicious cherry pie …. Somehow “not good” I now look at the frozen food departments in supermarkets 🙂

Ingredients for a 24 cm mold

Biscuit

  • eggs 3 pcs.
  • sugar 150 grams
  • flour 150 grams

Cream

  • cream 33% 200 ml.
  • icing sugar 150 grams
  • mascarpone 250 grams

Filling

  • frozen pitted cherries or compote cherries 300 grams
  • sugar 25 grams

Cooking recipe

Cooking a biscuit. Beat the eggs with sugar until a dense, fluffy mass is obtained (in Kenwood I do this on induction at 40 degrees for greater durability).

Add the sifted flour and gently stir with a spatula with movements from bottom to top. We transfer the dough into a mold, level it and send it to an oven preheated to 180 degrees. Bake for about 25 minutes, until a dry match.

While the biscuit is baking, we make a cream. To do this, whip cream with powdered sugar. Then, continuing to beat, add the softened mascarpone and bring the cream until smooth.

Soak the finished cake without removing it from the mold with syrup. For this purpose, I used the juice that remained after thawing the cherries – it was mixed with a small amount of warm boiled water and a couple of teaspoons of sugar.

Put the cherries on the soaked crust.

Put the cream on top and level the surface with a spoon. Sprinkle the cake with grated chocolate.

We send the cake to the refrigerator for 4-5 hours. Then carefully remove the side, cut the pie and serve. Have a nice tea!