Chef Aid Black Nylon Whisk

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These are hands down one of the best things I’ve ever tasted. The flavours and textures complement each other perfectly, to give a truly spectacular and unforgettable dessert. It’s very important that you don’t overcook the cherries, otherwise they’ll turn into a soft mush. Ideally, you want the cherries to be soft but also to still have some texture to them. Growing up in Washington, DC during the time when it was still known as Chocolate City, I was surrounded by entrepreneurs – innovative business people whose pride in their craft was reflected in the quality of their establishments. The drive to have something of my own spawned my first baking business at the age of 19. Storage & organisation Furniture Textiles Kitchenware & tableware Kitchens Lighting Decoration Rugs, mats & flooring Beds & mattresses Baby & children Smart home Bathroom products Laundry & cleaning Plants & plant pots Home electronics Home improvement Outdoor living Food & beverages Christmas Shop Shop by room The cherry filling should be thoroughly chilled – I recommend placing it in the fridge for at least half an hour before assembly.

If you don’t fancy making the cherry filling completely from scratch, you could use maraschino cherries instead. Make sure to remove any pits and halve them. Finally, I definitely recommend eating these with a fork. Because they’re almost over-stuffed with cream and cherries, things can get a bit messy… but in the best possible way. Making the cherry filling is super easy: just cook the halved pitted cherries with some sugar and lemon juice until they’ve softened and released their juices. Then, spoon out a few tablespoon of the juices and mix them together with cornstarch (known as cornflour in the UK) to form a slurry.

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