Cherry and custard dolce

Step 1

Combine coffee, water and 125ml (1/2 cup) amaretto in a bowl. Set aside to cool.

Step 2

Use an electric beater to beat the cream in a large bowl until firm peaks form.

Step 3

Use a clean electric beater to beat the egg yolks and sugar in a large bowl until thick and creamy. Use a metal spoon to gently fold in the cream, mascarpone and remaining amaretto.

Step 4

Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Gently fold into the cream mixture.

Step 5

Reserve one-third of cherries. Halve remaining cherries. Dip biscuits in the coffee mixture to coat. Arrange one-third of the biscuits over the base of a 3L (12-cup) capacity glass serving dish. Top with one-third of the mascarpone mixture, half the cherry and one-third of the chocolate. Top with half the remaining biscuits, the remaining cherry and half the remaining chocolate. Top with the remaining biscuits and mascarpone mixture. Cover with plastic wrap and place in the fridge for 6 hours or overnight. Top with the reserved cherries. Sprinkle with the remaining chocolate.