Delight with nuts and sour cherries

Name: Delight with nuts and sour cherries - Elisaveta N.
Ingredients: popular biscuits 500 gr 1 packet vanilla pudding 1 packet chocolate pudding sweet milk 1 l 8 tablespoons of sugar 100 ml coffee + 4 teaspoons of Nesquik 200 gr roasted walnuts 150

Dessert - Delight with nuts and sour cherries by Elisaveta N. - Recipia

On a day off, when I don't feel like spending much time in the kitchen, I turn to quick desserts with whatever I have at home. This time, I used some popular cookies, walnuts, and a few leftover sour cherries from a cherry liqueur. No baking is required, and you can improvise based on what you have on hand. I made the pudding according to the instructions and layered everything simply, finishing with chocolate and whipped cream on top. Quick Info Total time: 6-7 hours (including refrigeration) Preparation time: 35 minutes No baking required Servings: 10-12 Difficulty: easy Recipe type: quick cake, no-bake dessert Ingredients 500 g popular cookies 1 packet vanilla pudding 1 packet chocolate pudding 1 liter milk (500 ml for each pudding) 8 tablespoons sugar (4 for each pudding) Vanilla extract (for the vanilla pudding) Rum extract (for the chocolate pudding and syrup) 100 ml warm coffee 4 teaspoons Nesquik or other instant cocoa powder 200 g toasted walnuts, roughly chopped 150 g pitted sour cherries from cherry liqueur 100 g white chocolate 20 ml liquid cream for melting the white chocolate 50 g dark chocolate 150 ml liquid cream for decoration Instructions 1. Pudding Prepare each pudding separately according to the instructions on the packet, using 500 ml of milk and 4 tablespoons of sugar for each. For the vanilla pudding, add vanilla extract, and for the chocolate pudding, add rum extract. Let them cool, stirring occasionally to prevent a skin from forming. 2. Syrup for cookies Mix the warm coffee with Nesquik. Add a little rum extract to taste. 3. Assembling the cake Prepare a rectangular dish without lining it. Take each cookie, quickly dip it in the coffee syrup, and place them side by side on the bottom of the dish to form the first layer. 4. Layer 1 Spread half of the vanilla pudding over the cookie layer. Level it out. Sprinkle half of the chopped walnuts and half of the drained sour cherries. 5. Layer 2 Create a second layer of cookies, dipped in syrup the same way. Pour the chocolate pudding over them. Spread it out, then sprinkle the remaining walnuts and cherries. 6. Layer 3 Follow with another layer of cookies dipped in syrup, then add the remaining vanilla pudding. 7. Final layer of cookies Add a final layer of soaked cookies. Level it gently. 8. White chocolate glaze and decoration Melt the white chocolate in a double boiler with 20 ml of liquid cream. Once smooth, pour it over the final layer of cookies and spread it with a spatula. Melt the dark chocolate in the microwave or in a double boiler. Place it in a bag with a corner cut off and drizzle diagonal lines over the white layer. Sprinkle a little more chopped walnuts over the chocolate. 9. Whipped cream decoration Whip 150 ml of liquid cream until firm. Once the chocolate layer has set, decorate with dollops of whipped cream. 10. Chilling Place the dish in the refrigerator for 5-6 hours or overnight. The cookies will soften, and the flavors will meld beautifully. Why I make this recipe often I love it because it doesn't involve baking and can be made with what I have on hand. It's easily adaptable, quick to prepare, and keeps well in the fridge without drying out. It’s a great solution when I want a quick dessert with multiple layers and textures. Tips and Variations Tips Don't soak the cookies in the syrup for too long, or they will break. A quick dip is enough. Let the pudding be just warm when spreading it; otherwise, it will soften the cookie layer too much. Use a dish with high sides, as the cake turns out quite tall. Substitutions You can use canned sour cherries, dried fruits, or even chocolate chips instead of sour cherries. Walnuts can be replaced with hazelnuts, almonds, or a seed mix. If you don't have coffee, you can use a simple syrup made from water, sugar, and a little cocoa. Variations You can alternate the order of the puddings or use two packets of the same flavor if you prefer one taste. For a different look, you can top it with just dark chocolate glaze or just whipped cream without white chocolate. Any type of plain cookies can be used. Serving Ideas It cuts best after sitting in the fridge for a few hours. For even portions, use a knife dipped in hot water. It can be served at any festive meal or as a dessert at the end of the weekend. Frequently Asked Questions 1. Can I use digestive biscuits or another type of cookie? Yes, any plain cookies will work. The popular cookies are the classic ones, but they can be replaced with whatever you have on hand. 2. If I don’t have sour cherries from cherry liqueur, what can I use? You can use canned sour cherries, candied cherries, or even chocolate pieces. 3. Is it necessary to put coffee in the syrup? No. You can replace the coffee with milk or even water with a little sugar and cocoa. 4. Can I make the dessert without white chocolate? Yes, you can skip the white chocolate layer. You can use only dark chocolate or leave the dessert simple with whipped cream on top. 5. How long does it last in the fridge? It lasts 2-3 days in the fridge without changing its texture. Nutritional Values Approximately, one serving (out of 12) has about 340-380 kcal. Carbohydrates: 45-50 g Proteins: 5-6 g Fats: 14-16 g Values may vary depending on the cookies, type of milk, and whether all types of chocolate and cream are used. The cake is calorie-dense, especially due to the cookies, chocolate, and nuts. Storage and Reheating The cake stores very well in the fridge, covered. It lasts 2-3 days, after which it begins to soften too much. It is not reheated. It is served cold, directly from the fridge. If cut into portions, they can be stored in separate containers.

Delight with nuts and sour cherries

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