Ingredients

• 8 gelatine leaves
• 300ml/10fl oz sugar syrup
• 750ml/26fl oz sweet sherry
• 1 litre/1¾oz double cream
• 4 vanilla pods
• seeds only
• 12 free-range egg yolks
• beaten
• 100g/3½oz light brown sugar
• 4 free-range eggs
• 1 tsp vanilla extract
• 115g/4oz caster sugar
• 75g/2¾oz self-raising flour
• 340g/11¾oz cherry jam
• squeeze fresh lemon juice
• 500g/1lb2oz mascarpone
• 500g/1lb2oz double cream
• 250g/9oz dark chocolate
• broken into pieces
• 70g/2½oz caster sugar
• 400g tinned cherries in syrup
• 300g/10½oz blackberries
• 2 tbsp chocolate shavings
• to serve
• 2 tbsp toasted pecans
• to serve
• 2 tbsp caramelised whole almonds
• to serve

Directions

• For the jelly
• place the gelatine leaves in a bowl of cold water to soften. Squeeze out any excess water from the leaves. Place the sugar syrup in a saucepan over a very low heat and gradually add the gelatine
• stirring until the leaves melt. Do not allow the mixture to boil. Add the sherry and stir to mix. Strain the jelly mixture through a sieve into a shallow baking tray. Chill in the fridge until firm. Once set
• cut the jelly into 4cm/1.5in squares.
• For the custard
• heat the cream and vanilla seeds in a saucepan until just boiling. Remove from the heat and beat in the yolks and sugar. Return the pan to a low heat and stir until the custard thickens. Remove from the heat
• strain through a sieve and set aside.
• For the sponge
• preheat the oven to 170C/190C Fan/Gas 3 and line a Swiss roll tin with baking paper. Beat the eggs
• vanilla extract and sugar together in a large bowl and fold in the flour. Spoon the mixture into the tin and level the surface evenly with a spatula. Cook for 20–25 minutes
• or until slightly risen and firm. Cover with a tea towel as it cools to keep the sponge soft. Once cool
• heat the cherry jam and lemon juice gently in a small saucepan. Spread the jam over the sponge
• leaving a slight gap around the edges
• and carefully roll it up. Cut into rounds.
• For the cream
• beat the mascarpone and cream together in a bowl until soft peaks form.
• For the chocolate sauce
• place the chocolate and sugar in a glass bowl over a saucepan of simmering water
• taking care that the bowl does not touch the water. Slowly stir until the sugar is dissolved and the chocolate has melted.
• To assemble
• add the cherries and blackberries to a large
• decorative glass serving bowl
• reserving a few for the top. Add the jelly squares and decorate the sides of the bowl with the Swiss roll rounds. Layer in the custard
• cream
• chocolate sauce and cherry syrup. Decorate with the chocolate shavings
• pecans and almonds and top with the remaining cherries and blackberries.