- 500ml double cream
- ½ tsp vanilla extract
- 2 tbsp icing sugar
- 250g Christmas cake or rich fruitcake
- 390g jar of black cherries in kirsch, drained, reserving the liquid for drizzling
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 50g dark chocolate, chopped
Whisk the cream with the vanilla and icing sugar until it just holds its shape. Crumble the cake into six glasses, then top with a few cherries, a dollop of cream and a drizzle of the kirsch. Scatter over the chopped chocolate.