Sugared cherry sponge cakes

Step 1

Pat thawed cherries dry with paper towel. Place in a medium saucepan with the vanilla and caster sugar. Place over medium heat. Cook for 2 mins or until the sugar dissolves. Reduce heat to low. Cook for 5 mins, stirring occasionally, or until the mixture thickens slightly. Add the lemon juice and kirsch, if using. Cook for a further 2 mins. Reserve 2 tbs of the cherry mixture in a small bowl. Place remaining cherry mixture in the fridge for 1 hour or until mixture thickens.
Step 2

Place the cream and reserved cherry mixture in a small saucepan over medium heat. Bring just to the boil. Remove from heat. Add chocolate. Set aside, without stirring, for 5 mins or until chocolate melts. Stir until well combined. Strain through a fine sieve into a bowl. Discard the solids. Set aside for 20 mins to cool completely.
Step 3

Place the sponge cakes on a clean work surface. Use a 6cm-diameter round pastry cutter to cut 12 discs from the cakes.
Step 4

Place 6 cake discs on a large serving platter. Spoon over the chilled cherry mixture. Top with the remaining 6 cake discs and press down gently. Spoon over the chocolate mixture, allowing it to drip down the sides. Set aside for 10 mins or until set.
Step 5

Place white sugar in a small bowl. Dip the cut side of fresh cherry in the sugar. Arrange on the cakes.

All nutrition values are per serve

(+ 1 hour chilling, 5 mins standing, 20 mins cooling & 10 mins setting time).

DIY funfetti ice cream

You’ll have some leftover sponge – crumble it, then fold through softened ice cream with rainbow sprinkles for an easy treat.