Ingredients: Cookie base (24cm pan)

• 🍪250g digestive biscuits
• 🍪150g Maria golden biscuits
• 🍫20g pure cocoa powder
• 🥣125g butter

Elaboration: Cookie base

• Before starting, grease a 24cm springform pan, place baking paper on the base and acetate on the sides
• 🥧Crush the biscuits well and mix with the cocoa powder
• 🥧Add the melted butter, mix, and cover the base and sides of the pan. Let it rest in the refrigerator

Ingredients: Ricotta cream

• 🧀250g ricotta
• 🍶150ml plant-based whipping cream
• 🍶100ml whipping cream 38% fat
• 🍬50g powdered sugar
• 🥄1 tsp vanilla essence

Elaboration: Ricotta cream

• 🌺In a bowl, add both creams and whip; when they start to mount slightly, add the sugar and vanilla and whip well
• 🌺When the cream is whipped, add the ricotta and beat for a few minutes until well integrated and a thick cream forms

Ingredients: Pastry cream

• 🥛500ml milk (semi-skimmed or whole)
• 🥄1 tsp vanilla essence
• 🥚4 egg yolks
• 🍭125g sugar
• 🍬50g cornstarch
• 🥛2 or 3 tablespoons of milk
• 🥣40g butter
• 🥣1 gelatin sheet

Elaboration: Pastry cream

• ❣️In a saucepan, heat the milk with the vanilla essence
• ❣️In a bowl, whisk the yolks, sugar, cornstarch, and the 2 or 3 tablespoons of milk by hand. Whisk well until the mixture is smooth and lump-free
• ❣️When the milk is about to boil, remove from the heat, strain it, and pour it into the yolk mixture. Mix well
• ❣️Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and starts to boil
• ❣️Remove from the heat and transfer to a bowl (if desired, strain again to make it finer; I do this)
• ❣️Add the gelatin sheet (in this case I use it because I need it to have consistency and hold in the cake). Mix
• ❣️Add the butter and mix until fully incorporated

• ❣️Cover with plastic wrap directly on the surface to prevent a skin from forming
• ❣️Let it cool completely before using

Ingredients: Cherry jam 🍒

• 🍒800g pitted cherries (cleaned)
• 🍬150g sugar
• 🍋4 tbsp lemon juice
• 🥄1 small tsp vanilla (optional)
• 🥄5g pectin

Elaboration: Cherry jam 🍒

• 🍒Wash and pit the cherries. Leave them whole
• 🍒Place all the ingredients in a saucepan and cook over medium heat, stirring frequently
• 🍒When it starts to thicken and the cherries are tender, remove half of the whole cherries or a bit less, and continue cooking the rest until a thick jam forms
• 🍒Remove from the heat, mix with the reserved whole cherries, and store in glass jars

• 🍒Keep in the refrigerator for a few days if not used the same day

Assembling the pie

• 👩🏻‍🍳Cover the base and sides of the pan evenly with the cookie mixture

• 👩🏻‍🍳Add a layer of ricotta cheese cream (400g), then a layer of pastry cream (400g), and finally the cherry jam (400g), to which 1/2 a gelatin sheet previously hydrated and dissolved in a little warm jam should be added. This will make the jam more stable in the pie and prevent it from spilling
• 👩🏻‍🍳Refrigerate the pie for at least 6 hours or until the next day. Unmold and decorate to taste. I decorated it with natural flowers, cherries from my in-laws’ tree 😍🍒🥰, dark chocolate shavings, and whipped cream

Notes

1. ✍️If you want the jam to last longer:
   1. - Remove from the heat and, while very hot, fill the glass jars to the top; they must be clean and dry. Seal well, turn upside down for about 10 minutes, then turn back over to cool and finish creating the vacuum seal
   2. - You can also sterilize the jam in a water bath
2. ✍️It’s optional to remove whole cherries halfway through cooking; I like some whole cherries to remain, but it’s up to taste
3. ✍️If you don’t have pectin, you can use agar agar
4. ✍️To pit cherries while keeping them whole, you can use a metal tube or a hard plastic straw. Press with the tube and the pit comes out… if you don’t have either, wash the tube from a pen well and it will also work; it worked for me
5. ✍️If you want a simpler pie, you can make it without the pastry cream or without the ricotta cream
6. ✍️You can make the jam homemade or buy it

I hope you’re encouraged to take advantage of cherry season by making this delicious pie. It takes some work, but I assure you it’s not complicated. I try to explain everything as clearly as possible so it’s easier for you to follow my recipe 🤗🥰❤️