Marinated cherry napoleon

Serves 4 people

Cherries are the most colourful member of the prune family, making them relatives of apricots, peaches, almonds and plums.

  • 4 x 10cm meringues
  • 300g cherries, pitted and halved
  • ½ cup marsala wine
  • 1 tbsp balsamic vinegar
  • ¼ cup sugar
  • zest 1 orange
  • 1 cinnamon quill
  • 4 tbsp vanilla icecream
  • 2 sprigs mint leaves
  • 2 tbsp sliced almonds, toasted

1 Warm the marsala, vinegar, sugar, orange and cinnamon to a low simmer then turn the heat off.

2 Add the cherries and marinade overnight.

3 Drain the cherries and boil the liquid until it forms a syrup.

4 Halve the meringues and fill with a spoon of icecream and some cherries, then garnish with some extra cherries, mint leaves, almonds and the syrup.

Professional Tip: For a unique take on Christmas tipple this year, marinade 150g of halved cherries in a bottle of vanilla vodka for 2 weeks, then add 15ml and a sugar cube to your celebratory champagne. It’s the cocktail off the festive season.