Preparation:

Start by separating the cherry juice from the cherries in the jar. The juice is mixed with water to obtain 500 ml of liquid. Then mix a portion (approx. 100 ml) with the custard powder and heat the rest in a pan until it boils. Then add the pudding powder and juice mixture to the boiling liquid and mix for approx. 1 minute while boiling. Once the pudding has cooled, mix it with the mascarpone until creamy. The whipped cream is then carefully folded into the mixture. The cream can now be placed in the fridge for another hour before it is ready to be piped.

Cherry and chocolate muffins:

To start, preheat the oven to 180 degrees top and bottom heat. Line a muffin baking tray with paper muffin tins. Weigh out all the ingredients and then mix with a mixer until you have a creamy, homogeneous batter. Flour the cherries to prevent too much moisture in the muffins. Divide the batter into the muffin moulds and place 5 cherries on each muffin. Bake the chocolate muffins in the centre of the oven at 180° for approx. 25 minutes. Test the muffins with a skewer before removing them from the oven.

Once the muffins have cooled, pipe the cream onto the muffins and decorate with a cherry and chocolate sprinkles.