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    Roast cherry & chocolate mess

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    Roast cherry & chocolate mess

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus cooling

    Serves: 4


    400g fresh Waitrose & Partners Cherries, halved and then pitted
    3 fresh bay leaves
    2 tbsp white caster sugar, plus 1 tsp for the cream
    2 tbsp Cooks’ Ingredients Pomegranate Molasses
    250ml whipping cream
    50g dark chocolate (70% cocoa), finely chopped
    ¼ tsp vanilla bean paste (optional)
    4 Cooks’ Ingredients Meringue Nests (or 12 mini meringue shells), very roughly broken


    1. Preheat the oven to 220˚C, gas mark 7. Put the cherries in a medium roasting tin and toss with the bay leaves, 2 tbsp sugar and the pomegranate molasses. Roast for 5-7 minutes to get the juices going and bubbling at the edges (don’t cook the cherries through). Set aside until just warm.

    2. Meanwhile, put 4 tbsp cream and 2 tbsp water in a small saucepan and bring to a simmer. Put the chopped chocolate in a small bowl, pour the hot cream over it, and stir until smooth. Spoon 1 tbsp into the bottom of 4 small tumblers.

    3. Put the remaining cream, 1 tsp sugar and the vanilla, if using, into a large bowl. Whip to very soft peaks. Add a generous dollop to each glass, then a few chunks of the meringue, some cherries and juice. Repeat, finishing each with a final small dollop of cream and a drizzle of chocolate sauce. Serve straight away, with any extra chocolate sauce on the side. 

    Cook’s tip

    For a quick dessert, serve the roasted cherries with scoops of ready-made ice cream.

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    This recipe appeared within the November 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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