Take cane sugar from "Mistral" - 3 tbsp. Melt it in a saucepan.

Grind bread in a food processor to a state of crumbs (I it is not pre-dried). Add our melted sugar and tangerine zest, stir and set aside.

Defrost the cherries with the juice (which happened when the food is thawed) and 1 tablespoon brown sugar puree them in a food processor (a blender). We should get a mass volume of 100 ml. If necessary, add boiled water to the required volume. Put the mix on the stove, bring to a boil, remove and let cool slightly. I have instant gelatin, does not require pre-soaking, so I just added the needed weight to the cherry mass is thoroughly mixed.

Whisk in the cream, add the icing sugar and cottage cheese, again carefully whisk.

On the bottom of the glass (any capacity) put a layer of cheese mass.

After the "bread" layer and another thin layer of cheese mass.

Then there is the "cherry" layer. Put on top, grated on the smallest grater, Apple (my sweet, additional sugar is not added) - 1 tsp Close all remaining cottage cheese and decorate to taste. Put into the fridge for an hour.