Cherry cream sundaes
- Preparation and cooking time
- Total time
- Ready in 15-20 mins, plus freezing time
- Easy
- Makes 10
Skip to ingredients
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- 284ml carton double cream
- 2 tbsp icing sugar
- 200g toasted almondchopped
- 2-3 tbsp dark rum
- 10 amaretti biscuits
- 10 canned cherries(or fresh when in season)
- 50g dark chocolatemelted, to drizzle
Nutrition: per sundae
- kcal329
- fat27g
- saturates10g
- carbs16g
- sugars8g
- fibre2g
- protein5g
- salt0.11glow
Method
step 1
Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.
step 2
Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.
