Frozen Cherry Compote And Mascarpone Parfaits - cooking recipe

Ingredients

3 cups frozen cherries, thawed
1 tbsp honey
3/4 cup sugar
1 tbsp cornstarch
3 None eggs, 2 separated
1 cup mascarpone
1 tbsp Kirsch
4 oz ladyfingers (or other neutral cookie) crumbled
1 oz white chocolate

Preparation

To make the cherry compote, mix the cherries with the honey and 1/4 cup of sugar in a saucepan. Bring to a boil while stirring. Mix the cornstarch with 1 tbsp of cold water, stir it into the cherry mixture and bring it back to a boil. Set the mixture aside to cool.
Whisk the egg yolks with 1/2 cup of sugar, until the mixture is white and creamy and fold in the mascarpone. Beat the egg whites until stiff and gently fold them in and stir in the Kirsch.
Crumble the cookies into 6 large glasses, and pour the cherry compote over them, followed by the mascarpone mixture. Cover the glasses and put them in the freezer for at least 4 hours.
Using a potato peeler, make white chocolate shavings and sprinkle them over the top of the desserts before serving.