400 g Jerte cherries
2 Bulgarian yoghurts
30 g sugar
12 minced sugared almonds
For the caramel cream:
1/4 l milk
60 g sugar
20 g corn flour
2 small eggs
1 sacket vanilla sugar

The day before, heat the milk with 40 g sugar. Whip the eggs, the rest of sugar and the vanilla sugar in a bowl until it gets white. Add the corn flour. Add the milk slowly while whipping. Put in a pot and simmer, stirring constantly. When it starts boiling, remove from the heat and pour in a greasy mould of the right size so that the mixture is 2 cm deep. Keep cooking in the oven (preheated to 180ºC for 30 minutes). Leave to cool. When served, cut the caramel cream in 2 cm cubes. Beat the yoghurts with the sugar. Pour in 4 bowls or glasses, add the clean cherries without stem and the caramel cream pieces.