For the Black Forest Cup, heat the sour cherries with a little juice. Dissolve cornstarch in some cold cherry juice and add to the hot cherries.
Bring to the boil and let steep a little while stirring. Then allow to cool. Whip the curd cheese with the vanilla pulp and the powdered sugar until fluffy.
Finely crumble the pumpernickel. Fill a glass first with the pumpernickel crumbs, then with the thickened cherries and finally with the vanilla curd. Garnish each with a cherry.
Preparation Tip:
Garnish the black forest cup with chocolate shavings.
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