Cherries with Egg Liqueur Foam

Place cherries in a sieve and let them drain well, collecting the juice.

Stir the cornstarch smooth with 2 tbsp of the collected cherry juice.

Bring the remaining cherry juice with cinnamon and 1 tbsp sugar to a boil in a saucepan.

Stir in the starch mixture, bring to a boil again and simmer gently for about 3 minutes.

Fold in the cherries, let cool briefly, then divide among 4 dessert glasses and let cool completely.

Soak the gelatin sheets in cold water.

Separate the eggs.

Cream the egg yolks with 2 tbsp sugar and vanilla sugar, then stir in the egg liqueur.

Squeeze out the gelatin, dissolve it over low heat and quickly stir it into the egg liqueur mixture.

Chill the egg liqueur mixture until it begins to set.

Beat the egg whites with a pinch of salt until stiff and gently fold into the slightly set egg liqueur mixture.

Spoon the egg liqueur foam over the cooled cherries and smooth the surface.

Chill the dessert for at least 4 hours, then decorate with chocolate shavings if desired.