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
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