Cream Cheese and Currant Dessert Cups

It's time for the last dish from my menu. After a light dinner, I decided to serve an equally light dessert. Although maybe the cream cheese mixture isn't entirely light, the whole thing wasn't "stuffing" and we didn't feel overfed. Lightly sweet cream cheese, chocolate cake and tart currants make a successful trio. This dessert is very quick to put together, but to save myself some work, I made it a few hours ahead and took it out of the fridge about 15 minutes before serving so it could "thaw."

For the cream cheese mixture, I was inspired by Bajaderka's recipe for a dessert in cups, posted on the Mniammniam.pl forum.

cream cheese and currant dessert cup

Ingredients:

(Makes about 3 servings)

• 200 g plain Philadelphia cream cheese
• ¼ cup sugar
• 1 packet vanilla sugar
• 100 ml heavy cream
• leftover chocolate cake or chocolate sponge cake
• fruit, e.g. black and red currants (a few tablespoons)

Arrange 2/3 of the chocolate cake in the bottom of the glasses. Whip the cream, beat the cream cheese with both sugars, and mix it with the whipped cream. Spoon half of the mixture over the cake, add 2/3 of the fruit, then another layer of cake (I crumbled it to make it more delicate) and the rest of the cream. Sprinkle with the remaining fruit and serve.

Enjoy!

cream cheese and currant dessert cup