Serves: 6

Ingredients

560g cherries

120g sugar

140ml water

Zest of a lemon

4-5 tbsp kirsch

For the custard

400ml whole milk

1 vanilla pod, split

120g caster sugar

6 egg yolks

500g mascarpone cheese

To serve

200g soft amaretti biscuits

40g flaked almonds, toasted

Method

1 Put a medium-sized mixing bowl in the fridge to chill. Meanwhile, cut the cherries in half and remove the stones. Dissolve the sugar in the water over a low heat and add the lemon zest, kirsch and cherries. Cook over a low heat for five minutes and set aside.

2 Make the custard by bringing the milk to simmering point with the vanilla pod and half the sugar. When the sugar is dissolved, remove the pan from the heat and leave to infuse for a few minutes. Meanwhile, beat the egg yolks and the remaining sugar until thick and pale. Slowly pour the milk into the egg yolks, whisking all the time. Return the mixture to the pan, place over a low heat and continue to stir until the custard thickens to the consistency of runny double cream, then strain into your cooled bowl. Whisk the mascarpone a little in another bowl to loosen it, then slowly add the custard while still whisking. Stop when it resembles whipped double cream.

3 Crumble half the biscuits on to the base of a 1.5l serving bowl, spoon over some of the fruit syrup, then a layer of mascarpone custard followed by a layer of cherries. Repeat the layering, finishing with the mascarpone custard, and sprinkle with the toasted almonds. Chill until ready to serve.

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