For each compote you will need 100g of fresh Mascarpone (it's white cream cheese), 1 egg, 1 spoon of sugar (approximately 25/30g) and one spoon of rhum. Instead of rhum you can also use brandy or cognac.

Beat up  the yolk very well with the sugar and add the mascarpone and the liqueur. Work the mixture for some minutes until it is a homogeneus yellow cream (for this you can use a machine) and then add the whites that you have separately whipped. Mix everything well and then put it in the fridge.  Serve it with bisquits slightly soaked with liqueur and cherries in  alchohol. This is not strictly necessary, but it is a good way to make a good impression with little effort.

Best served with:
Marsala, other sweet dessert wines (both whites and reds)