1/2 cup thickened cream 1 half cup thickened cream
1 tsp vanilla extract 1 teaspoon vanilla extract
3 tsp gelatine powder 3 teaspoon gelatine powder
12 sponge finger biscuits 12 sponge finger biscuits
700ml apple & raspberry juice 700 millilitres apple & raspberry juice
250g mascarpone 250 grams mascarpone
500g cherries 500 grams cherries
- Bring juice to the boil in a small saucepan. Remove from heat. Sprinkle gelatine over the surface and whisk vigorously to completely dissolve. Divide jelly between 6 serving glasses. Chill until firm.
- Meanwhile, reserve some of the cherries for the garnish. Pit and halve the remainder. Cut sponge biscuits into quarters. Combine cream and vanilla in a small bowl. Add mascarpone and stir to loosen.
- Layer biscuits in glasses over the jelly. Top with dollops of mascarpone cream and halved cherries. Dollop with more mascarpone cream and decorate with whole cherries.