The creamy sour cherry cup is a fresh, elegant and incredibly indulgent dessert. Soft layers of velvety lemon-scented cream alternate with lightly soaked ladyfingers and cherries in syrup. It’s the classic spoon dessert that looks refined but is actually simple to prepare, perfect to serve when you have guests or to finish a family dinner. They keep in the fridge for a maximum of 48 hours, well covered with plastic wrap.
Other spoon desserts:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: for about 6-8 dessert cups
- Cooking methods: Stovetop
Ingredients
- 2 1/8 cups milk
- 1/2 cup + 2 tbsp cups granulated sugar
- 5 tbsp cornstarch
- 4 egg yolks
- whole peel of 1 lemon
- vanilla extract
- 3/4 cup heavy cream for whipping
- 1 1/4 cups water
- 2/3 cup granulated sugar
- zest of 1/2 lemon
- 2 tbsp limoncello
- to taste ladyfingers (or sponge cake or dry cookies)
- amarena cherries in syrup (sour cherries in syrup)
- chopped hazelnuts
Steps
Start with the cream. Pour the milk into a small saucepan and add the whole lemon peel, heat until just about to boil. Turn off the heat and let it infuse for a few minutes.
Meanwhile, beat the egg yolks with the sugar and vanilla until you obtain a pale, creamy mixture. Add the sifted cornstarch and incorporate it carefully. Strain the hot milk and add it little by little to the egg mixture.
Return to the heat and cook over low heat, stirring continuously, until the cream has thickened, becoming velvety and full-bodied. Once it reaches the right consistency, transfer to a bowl and cover with plastic wrap touching the surface, letting it cool completely.
Whip the heavy cream (set aside a little cream for the final decoration) and gently fold it into the now-cold cream with slow upward movements.
For the soaking syrup: heat the water with the sugar and the lemon zest until completely dissolved. Let cool and add the limoncello.
Assemble the dessert. Spread a generous layer of cream on the bottom of the dessert cups. Add a few cherries in syrup, maybe halved. Quickly dip the ladyfingers in the syrup, without soaking them too much, and place them over the cream.
Continue alternating layers of cream, cherries and ladyfingers until almost to the rim. Finish with a layer of whipped cream, a few cherries and the chopped hazelnuts.
Place in the fridge for at least two or three hours. The creamy sour cherry cup is ready to be served.
Bon appétit and… see you at the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
