Perhaps defrost the sour cherries, drain in a sieve, collect the juice. This should yield about 400 ml of liquid. If necessary, top up with red wine.
Mix mascarpone with 1 tbsp vanilla sugar and kirsch until smooth. Whip the egg whites with the sugar until very stiff, mix gently.
Rinse the lemon and the orange with hot water and rub dry, finely grate the peels. Squeeze the fruit, stir the lemon zest and the citrus juices into the mascarpone mixture.
Caramelize the brown sugar in a saucepan while stirring and extinguish with the sour cherry juice. Add the orange zest, spices and the remaining vanilla sugar. Boil the juice to about half, remove the spices.
Mix cornstarch with a little cold water and thicken the cherry sauce with it. Add the cherries, bring to the boil once and cool.
Coarsely crumble the sponge cake. Divide half of the sponge pieces evenly among 4 glasses, layer half of the sour cherry ragout and half of the mascarpone cream on top of each. Repeat the process, starting with the chocolate sponge crumbs, sprinkle the black forest cups with chocolate shavings.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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