Pre-heat the oven to 465°F (240°C). Once the oven has come to temperature, bake the Pinsa Romana until it is crispy. Approximately 5-6 minutes. Set aside to cool.
Step 2 - Cherry Compote
Place the frozen cherries in a pan long with white sugar, brown sugar, and the scrapings from half of a vanilla bean along with the emptied pod.
Bring to a simmer stirring occasionally.
By this point there should be an abundance of liquid. Turn the heat down to low and allow the liquid to slowly reduce. Once you are satisfied with the consistency, add the salt and lemon juice to taste.
Remove from the heat strain and separate the cherries from the liquid and allow both to completely cool.
Step 3 - Mascarpone Cheese
Whip the 35% cream to stiff peaks and set aside.
Place the mascarpone cheese in the mixing bowl of a mixer, using the paddle attachment slowly start working the mascarpone cream to soften it. Add the icing sugar and the scapings from the other half of the vanilla bean. Add approx. 2-3 Tbsp of 35% cream to further soften the mascarpone cream.
Remove the bowl from the mixer and gently fold in the whipped cream. Set aside.
Step 4 - Assembly
Spread a generous amount of the mascarpone cream onto the baked and cooled Pinsa Romana. Be sure to leave room for the toasted edges of the Romana to show.
Top with the cherry compote, and drizzle as much of the reserved liquid on top as you may like.
Garnish with crushed and slivered pistachio and edible flowers.
