Line a 20 x 30cm baking tray (or similar)
with greaseproof paper. In a large mixing
bowl, beat together the zest, mascarpone,
crème fraîche, cream, sugar and vanilla seeds
until smooth and thick. Tip into the tray,
smooth with a palette knife, then chill for 2 hrs
until firm. Can be made up to a day ahead.
Meanwhile, put the biscuits into a food bag
and bash to crumbs with a rolling pin. When
the orange cream mix is firm, tip half of the
biscuits onto a tray or board. Flip the baking
tray over onto the crumbs. Lift the tin and
paper off, then sprinkle with the rest of the
crumbs. Using a medium straight-sided
cutter or ring (about 7cm across), cut out
individual portions – dip the cutter into hot
water and dry off before you make each cut
into the mix. Lift straight onto serving plates
if you have room in the fridge to store them,
or transfer onto a flat baking sheet lined with
greaseproof paper. Return to the fridge until
ready to serve – can be done up to 4 hrs ahead. You will have some mix left when
you’ve cut out all 8 portions, but don’t throw
it away – keep to serve with fruit or stir in
any leftover crumbs and freeze in a tub for
a quick, creamy, crunchy ice cream.
When you’re ready for dessert, put the
cherries, butter, sugar and kirsch or cassis, if
using, into a saucepan over a medium heat.
Toss until the sugar starts to caramelise and
the juice comes out from the cherries to make
a syrupy sauce. Spoon the warm cherries over
the cold creams and serve straight away.