Best served with Vistamar Late Harvest Moscatel or Yalumba Botrytis Viognier.
- 500g Drained and stoned Cherries
- 150g Amaretti biscuits
- 1 pint double cream
- Splash of Kirsh / Brandy to marinate tinned Cherries (optional)
Step 1Stone the cherries and mix them with the alcohol, leave 30 mins or so, the longer the better.
Step 2Drain the cherries and if wanted roughly chop them, keep the liquid to one side.
Step 3Whip the cream until it's begins to stiffen (don’t over whip).
Step 4Place whipped cream in mixing bowl and stir in the Cherries. Gently crush the amaretti biscuits into smaller chunks and fold those in to the cream and cherries.
Step 5Take a little cherry syrup/ marinade and fold in to the mix, not too much as it will be too loose.
Step 6Spoon the mix into serving dishes.