400g cherries, pitted and halved
50g caster sugar
4tbsp cherry or amaretto liqueur
8 small madeleine cakes or sponge finger biscuits
2tbsp chopped toasted nuts
2 egg yolks
2tbsp caster sugar
250g mascarpone cheese
2tbsp cherry or amaretto liqueur
Heat cherries, sugar and two tablespoons of the liqueur in a saucepan until sugar has dissolved. Set aside to cool.
For the mascarpone cream whisk the egg yolks and sugar in a bowl until pale. Beat in the mascarpone cheese and two tablespoons of the liqueur.
Place a layer of cake in the bottom of four individual glasses.
Spoon over a little of the remaining liqueur, then add a layer of the cooked cherries and their juices. Top with a layer of the cream and repeat the process until nearly at the top of the glass, finishing with the cream.