Christmas Menu

Serves 6-8

Mascarpone cheese 250 g/8.8 oz
Eggs 180 g /6.3 oz
Sugar 60 g/2.1 oz
8 sponge fingers (Savoyard biscuits)
Pistachios 50 + 10 g/1.7 + 0.3 oz
Cherries 500 g/17.6 oz
Sugar 40 g/1.4 oz
Egg whites 200 g/7 oz
GRAND´ARTE Arinto wine 50 cl (about 1 pint)

Pit the cherries. Bring the wine and sugar to boil before adding the cherries and then boiling and cooking for ten minutes. Allow to cool. Meanwhile, whip the yolks and sugar, stir in the mascarpone cheese and continue blending until thick. Beat egg whites into stiff peaks (add a touch of salt). Blend them gently with the mascarpone cheese cream and add 50 g/1.7 oz. of ground pistachio. Pour two tablespoons of cream into each bowl. Stir in the sponge fingers soaked in the cherry juice, add a layer of boiled cherries and top with cream. Garnish with cherries and the last of the ground pistachio. Refrigerate for two hours before serving.

Complemented With DFJ Caladoc & Alicante Bouschet