Orange crunch creams with warm cherries

Orange crunch creams with warm cherries

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(3 ratings)


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Cooking time

Prep: 10 mins Cook: 10 mins Plus setting

Skill level



Serves 8

A mix of mascarpone, cream and crème fraîche seems indulgent, but together they give a fresh and balanced creamy flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • zest 2 oranges
  • 2 x 250g tubs mascarpone
  • 175g crème fraîche
  • 284ml pot double cream
  • 200g caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • 200g pack shortbread biscuits

For the cherries

  • 500g fresh cherries, pitted
  • 50g unsalted butter
  • 85g caster sugar
  • splash of kirsch or cassis (optional)

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  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, June 2008

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Show comments
dorothyd's picture
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All my guests thought this was wonderful. A little bit rich, but so full of flavour. I made mine in ring moulds to facilitate crumbing them easier. Also added a little cornflour to the juice in the cherries to thicken it. Would definitely put this on my to do again list. Brilliant

hanna136's picture
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This turned out truly exquisite. I'm not not hugely keen on cherries so decided to go very orange instead - mixed a little bit of roughly grated dark chocolate and a very generous plash of Cointreau into the creamy mix, and drizzled the top with a tiny bit of melted dark chocolate mixed with double cream and more Cointreau. Absolutely divine!

twohooter's picture
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This is a delicious but very rich desert. I used crushed ginger nuts instead of shortcake and this worked really well. I also made them in cooks rings rather than stamped them out as the recipe suggested - I think this would have been tricky as the cream sets fairly soft even after a night in the fridge. A good slosh of kirsch in the cherries cut through the sweetness. the recipe was easy to make but looked quite impressive and went down very well with my guests.