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100g dark chocolate
60 ml (1/4 cup) thickened cream
75 g (1/3 cup) caster sugar
75 g (1/3 cup) water
500g cherries, pitted.
25g (1/3 cup) of shredded coconut

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Make a chocolate ganache by melting chocolate with cream. Whisk until smooth and set aside. Make a syrup by placing caster sugar with water in a small saucepan. Dissolve sugar in water over a low heat. Then raise the heat and cook for 5–6 minutes, or until it reduces to a light syrup. Add cherries, bring to the boil and then remove from the heat. Drain cherries, reserving syrup Toast shredded coconut until golden brown. In 4 tall glasses layer vanilla ice cream, white chocolate ganache, cherries and tasted coconut. Drizzle with reserved syrup.