To prepare this tasty dessert, I used cherry. You can also take strawberries, currants, raspberries, etc. are Cleaned from the stems and seeds.

Fill a half of sugar, add about 100 ml of water and bring to a boil, cook for another 10 minutes.

Then the cherry puree them in a blender. Gelatin diluted with water according to instructions. I took 1 tbsp. tablespoon, diluted with about 150 ml of water. Allowed to swell for 30 minutes and then dissolved, without boiling. Enter gelatin to the mixture. Whisk cream until the first peaks, add sugar and mascarpone. Whisk one more time. Introduce the mixture into the cherries.

Pour the mixture into a container with sides and allow to harden in the refrigerator for about 2-3 hours. If you see that the cream does not freeze, try to dissolve it by adding more gelatin and then send in the refrigerator.

Gently remove from the mould and serve. You can decorate with almond petals, chocolate, berries, etc. Tender, delicious. Bavaria also used as layer for cakes and pastries.