Easy to make and simply sensational to eat! 

Serves 10 

Preparation time: 20 minutes, plus chilling time 

Cooking time: 5 minutes 

Suitable for vegetarians 

Ingredients

125g butter 

250g digestive biscuits, crushed 

2tbsp cocoa powder 

250g Picota cherries, halved and pitted 

3tbsp caster sugar 

250g pot mascarpone cheese 

1tsp vanilla extract 

200ml double cream 

Chocolate shards or grated chocolate, for sprinkling 

Method

1 Melt the butter over a low heat. Stir in the biscuit crumbs and cocoa powder thoroughly. Tip into a 22cm flan dish and press over the base and up the sides firmly. Chill in the freezer for at least 30 minutes. 

2 Put half the Picota cherries into a saucepan with 2tbsp caster sugar and 4tbsp water. Simmer gently for 3-4 minutes, then puree in a blender (or use a hand-held stick blender) to make the cherry sauce. Cool. 

3 Beat the mascarpone cheese in a mixing bowl with a wooden spoon till smooth. Add the vanilla, then gradually add the double cream and stir in the remaining 1tbsp caster sugar. 

4 Pile the cream mixture into the chilled flan case and spread it out. Drizzle with the cherry sauce, then arrange the remaining cherries on top. Finish off with chocolate shards or grated chocolate. Keep chilled until ready to serve. 

Cook’s tip: For extra indulgence, drizzle with melted chocolate. 

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