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64 Stracciatella cream with espresso sauce Serves 8 | Preparation time: 40 minutes Ingredients For the cherries: 1 jar of morello cherries (drained weight: 350 g) | incl. juice 2 tbsp. cornflour 2 oranges | juice only 1 tbsp. honey 2 tbsp. Amaretto liqueur For the stracciatella cream: 250 g mascarpone cheese 250 g low-fat quark 75 g caster sugar ½ vanilla pod | seeds only 250 g thickened cream 50 g grated dark chocolate For the espresso sauce: 100 g dark chocolate 100 ml espresso 5 tbsp. cream Ground cinnamon Ground coriander Ground cloves Accessories: 2 microwave-safe bowls Glass tray Heat-resistant cling film Preparation Drain the cherries and collect the juice. Mix the cornflour with 1½ tbsp. cherry juice. Put the remaining cherry juice in a bowl with the orange juice and honey. Place on the glass tray and place in the oven. Cover and heat using the settings indicated for cooking stage 1. Stir occasionally. Stir the cornflour paste into the hot liquid and stir. Place in the oven, cover and cook using the settings indicated for cooking stage 2 until the mixture thickens. Add the cherries and Amaretto, and leave to cool. To make the stracciatella cream, mix the mascarpone, quark, sugar and vanilla seeds. Fold the cream and grated dark chocolate into the mascarpone mixture and place in the refrigerator to chill. For the espresso sauce, grate the chocolate. Mix it in a small bowl with the espresso, cream and spices. Place in the oven and heat using the settings indicated for cooking stage 3. Stir and leave to cool. Scatter the cherries over 8 plates. Shape the crème into quenelles and place on top. Drizzle with sauce. Settings Cooking stage 1 Oven functions: Microwave Power level: 850 W Duration: 5 minutes Shelf level: 1 Cooking stage 2 Power level: 850 W Duration: 2 minutes Cooking stage 3 Power level: 450 W Duration: 3 minutes