Karl Ratzch’s is famous for this dessert and provided the recipe to the Milwaukee Sentinel in 1981.
Karl Ratzsch’s Bavarian Kirsch Cream with Cherries
1 lb. cherries, stoned
3/4 c. Kirsch liqueur
1/2 c. sugar
1 c. cream
4 egg yolks
1 c. cream, scalded
1/2 tsp. vanilla
1 c. whipping cream, whipped
Put cherries in a bowl and pour1/2 c. Kirsch over the cherries. Reserve the remaining 1/4 c. Kirsch. In a large mixing bowl, beat the sugar and egg yolks until smooth and creamy. Pour egg mixture into a large saucepan and hat it very gently with scalded cream and vanilla.
The mixture should cook without boiling until it coats the back of a spoon. Remove from heat and chill thoroughly. Then fold in the remaining Kirsch and whipped cream. Chill 1 hr.
Arrange cherries and some marinade in a stemmed glass, or appropriate serving dish. Top with a generous amount of the cream mixture and serve.
