Ingredients
For the filling
- 1 cup cherry jam or cherry pie filling
- 1 tbsp cornstarch (optional, only if your jam is too runny)
- 1 tbsp water (if using cornstarch)
For the cream layer
- 250g cream cheese or mascarpone
- 200ml heavy cream (cold)
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
For the shell / coating
- 250g crushed biscuits (Marie, petit beurre, or digestive)
- 3–4 tbsp melted butter
- 1 cup shredded coconut (for rolling)
Instructions
1. Prepare the cherry filling
- If your cherry jam is thick, use it directly.
- If runny:
- Mix cornstarch + water.
- Heat jam in a small pan.
- Add the mixture and stir until thickened (1–2 minutes).
- Let it cool completely in the fridge.
2. Make the creamy layer
- In a bowl, whip the cold heavy cream until slightly thick.
- Add cream cheese, powdered sugar, and vanilla.
- Whip again until you get a smooth, thick cream.
- Refrigerate 20 minutes so it firms up.
3. Prepare the biscuit base
- Crush the biscuits into fine crumbs.
- Add melted butter and mix until you get a dough-like texture.
- You should be able to press it into shape.
4. Assemble the balls
- Take a spoonful of the biscuit mixture and press it inside your palm.
- Add a spoon of cream on top.
- Add ½ teaspoon of cherry filling in the center.
- Add another small layer of cream.
- Close carefully and shape into a round ball.
- Roll each ball in shredded coconut.
5. Chill
- Place all balls in the fridge for 2–3 hours, or in the freezer for 30 minutes to set faster.
Tips
- You can replace cherry with strawberry, raspberry, apricot, or chocolate.
- For a firmer dessert, add 1–2 tbsp more biscuit crumbs.
- For a richer taste, dip the balls in melted white chocolate before rolling in coconut.