*  Exported from  MasterCook  *
                      Chocolate Cherry Icebox Terrine
 Recipe By     : Cooking Live Show #8923
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Side Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          pitted sour cherries
      2/3  cup           sugar
    1      cup           mascarpone
    1 1/2  cups          heavy cream
      1/2  cup           confectioner’s sugar
                         seeds from one vanilla bean
    2      teaspoons     vanilla extract
    9      ounces        chocolate wafers (one box Nabisco famous
                         -- chocolate wafers)
                         kirsch or brandy
   10                    cherries with stems for garnish
 In a saucepan, combine the cherries and sugar. Wash down the sides of
 the pan with a dripping wet pastry brush and cook, covered, over low
 heat, stirring occasionally, until the sugar melts. If it begins to
 burn, add a few drops of water. Remove the lid, increase the heat to
 medium high and simmer for one minute. Remove from heat and cool.
 Chill the cherries in the syrup until completely cool or overnight.
 Combine the mascarpone, heavy cream, confectioner’s sugar, vanilla
 seeds and vanilla extract in a bowl and beat with a handheld mixer
 until it holds its shape. Chill until ready to use.
 Drain the cold cherries in a strainer and reserve the juice. Add a
 little liquor to the syrup if desired. Line a 10 by 4 1/2 by 3-inch
 high loaf pan with plastic wrap. Cover the bottom with a layer of
 overlapping chocolate wafers - about 12. Drizzle the cookies heavily
 with about 1/4 cup of the cherry juice. Spread 1/2 cup of cream evenly
 over the cookies. Dot the cream with half the drained cherries and
 spread another cup of the cream mixture over them.
 Cover the cream with about 12 more overlapping cookies and again,
 drizzle heavily with the syrup. Spread another 1/2 cup of cream, dot
 with the remaining cherries and spread with another cup of cream. Top
 with the remaining cookies and drizzle heavily with syrup. Cover the
 pan with plastic wrap and chill for 8 hours or overnight. Reserve the
 remaining cream in the refrigerator.
 Invert the loaf pan onto a serving plate. Lift off the pan and plastic
 wrap. Fill a pastry bag fitted with a #5 star tip with the remaining
 cream. Pipe a decorative flourish down the center and garnish with the
 stem cherries.
 Yield: 10 servings
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