Cherry-ripe sundae

Step 1

Place chocolate in a heatproof bowl with thickened cream. Place over a pan of simmering water (don't let bowl touch water) until chocolate melts, then stir gently until smooth. Cool, then set ganache aside.

Step 2

Measure out morello cherries and juice. Place juice in a pan with sugar and simmer over medium-high heat for 6-8 minutes until syrupy. Allow to cool.

Step 3

Toast slivered almonds in a dry frypan over medium-low heat for 2 minutes. Add shredded coconut and stir for a further 1-2 minutes until both are lightly toasted, watching carefully so coconut doesn't burn. Remove to a bowl.

Step 4

In 4 tall serving glasses, layer morello cherries with ice cream, white chocolate ganache, and coconut and almond mixture, finishing with a layer of cherries. Drizzle with the cherry syrup, then garnish with a fresh cherry if desired.