Black Forest Christmas Fool


A simple, quick and indulgent dessert you can rustle up in 10 minutes. If you want to make a non- alcoholic version, use a can of cherries in syrup instead.


Whisk the cream with the vanilla and icing sugar until it just holds its shape. Crumble the cake into six glasses, then top with a few cherries, a dollop of cream and a drizzle of the kirsch. Scatter over the chopped chocolate.

Credit: Sophie Godwin


Prep time: 10 Minutes

Cook time: N/A

Serves: 6

  • 500ml double cream

  • ½ tsp vanilla extract

  • 2 tbsp icing sugar

  • 250g Christmas cake or rich fruitcake

  • 390g jar of black cherries in kirsch, drained, reserving the liquid for drizzling

  • 50g dark chocolate, chopped