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Cherry soup with whipped mascarpone & caramelised almonds

Cherry soup with whipped mascarpone & caramelised almonds

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

Plump, glossy cherries poached in Prosecco, topped with crunchy almond brittle and creamy mascarpone makes for the perfect summer dessert

  • Vegetarian
Nutrition: per serving


  • 100ml red wine
  • 100ml prosecco
  • 75g golden caster sugar
  • 1 cinnamon stick
  • 1 thyme sprig
  • 2 vanilla pods , split and seeds scraped out
  • 600g cherries , pitted and cut in half

For the caramelised almonds

  • 50g golden caster sugar
  • 75g blanched roasted almonds

For the whipped mascarpone

  • 100ml double cream
  • 100g mascarpone
  • 2 tbsp icing sugar


  • STEP 1

    To make the poaching liquor, put the wine, Prosecco, sugar, cinnamon, thyme sprig and vanilla pods with seeds in a large saucpan. Bring to a simmer, then drop in the cherries. Simmer for 3 mins, then remove from the heat and leave to cool. Can be prepared 2 days ahead and kept in the fridge. 

  • STEP 2

    To make the caramelised nuts, tip the sugar and 25ml water into a saucepan. Heat gently without stirring until the sugar melts, then keep cooking until you have a golden caramel. Add the nuts to the pan, stir until they are coated in caramel, then tip onto a sheet of baking parchment and leave to cool. Once set, break the caramel into pieces.

  • STEP 3

    While the cherries and almonds are cooling, whisk the cream, mascarpone and icing sugar in a bowl to stiff peaks, then set aside. When the soup is cool, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle into dessert bowls. Top with a large spoon of mascarpone and caramelised nuts.

Look for deep-red, plump, glossy cherries with fresh green stems. Ripe fruit should be firm but have a little give. If you don't have a cherry pitter, put the cherry into a piping nozzle and push a chopstick through the stem end to push the stone out.

Goes well with

Recipe from Good Food magazine, June 2016

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A star rating of 5 out of 5.2 ratings

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