Cherry crumble


– 20 preserved cherries and a few extra to decorate
– 3 tbsp granulated sugar
– 250 ml mascarpone
– 500 ml double cream
– 1 sachet of Dr Oetker Whip It

Ingredients for the crumble:

– 50 g butter at room temperature
– 100 g flour
– 50 g granulated sugar
– ½ tsp salt

Preheat the oven to 170°C. Add all the ingredients for the crumble to a bowl and rub them together until they start to form a breadcrumb consistency. Spread the mixture out on a baking sheet lined with baking paper and place in the oven for 15 to 20 minutes, until the crumble is golden brown. Take it out and allow the crumble to cool.

Remove the stones from the cherries and put them in a measuring jug. Puree them with a hand blender.

Beat the mascarpone until light and fluffy. Then add the sugar, double cream and Whip It sachet. Mix again to form a thick whipped cream.

Spoon a layer of crumble into the glasses. Then add a layer of whipped cream on top, followed by the cherry sauce. Keep going until you have filled the glass, then decorate with a couple of cherries to finish.