- 85g/3oz mascarpone
- ½ lemon, zest and juice
- 4 tbsp caster sugar
- knob of butter
- handful tinned cherries, juice reserved
- 1 orange, zest only
- splash Kirsch
- For the lemon mascarpone, place the mascarpone, lemon zest and juice into a bowl and mix well to combine.
- For the syrup, heat the sugar in a pan until melted and caramelised. Add the butter, cherries and cherry juice and simmer for 6-8 minutes, until reduced.
- Stir in the orange zest and Kirsch and cook for a further minute.
- To serve, place the mascarpone mixture between two spoons to make a quenelle and transfer to a serving plate. Pour over the cherry syrup.