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Step 1
Pour the morello cherries into a sieve and let them drain. Stir the cream cheese with some of the sugar (80 g) and vanilla sugar until smooth. Beat the whipped cream with the cream stiffener until stiff and stir into the cream cheese mixture.
Step 2
Put half of the drained cherries in a large glass bowl (Ø 22 cm) or a casserole dish. Put about half of the cream on top and smooth it out. Sprinkle the remaining morello cherries on the cream and cover with the rest of the cream. Chill the dessert for at least 1 hour.
Step 3
In the meantime, melt the remaining sugar (100 g) with the butter in a saucepan, stirring until it turns a light brown color. Add the sliced almonds, stir everything together with a wooden spoon and let the sugared almonds cool on a piece of baking paper.
Step 4
Before serving, sprinkle the dessert with the cooled almonds. The angel cream with cherries makes about 10 portions and will keep for at least 3 days when refrigerated.
