Ingredients
400 g sponge cake (chocolate sponge or chocolate cake, leftovers)
200g mascarpone
70 g sour cream
70 g chocolate, white
1 pack of vanilla sugar
30g honey
200 g cream
320 g cherries from the jar
120 ml cherry juice from the glass
60g sugar
2 cl rum
preparation

1. First cut the cake into approx. 2 cm cubes. Then melt the white chocolate in 30 g of heated cream and stir into the mascarpone. Then add vanilla sugar, sour cream and honey and mix well.
2. Now whip the remaining cream until stiff and fold in. Boil the cherry juice with the sugar until thick, add the rum and the cherries. Let cool down.
3. Layer cake cubes, cherries and cream alternately in beautiful glasses.
   Bon appetit