Cherry Charlotte Recipe

a Valentine's heart made from mini cakes
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 Updated 01/01/2016

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An extremely elaborate dessert with the addition of a little alcohol to liven up the proceedings!


  • 3 cups black, stoned, tinned cherries
  • a few drops of vanilla extract
  • 1/4 pint cherry liqueur or Kirsch
  • 36 Boudoir biscuits
  • 1 pint double cream whipped (reserve a little for decoration)
(see measure conversions for more information on quantites)


  1. Drain the cherries in a sieve saving the juice.
  2. Place the cherries into a bowl and sprinkle 2 tablespoons of Kirsch over them.
  3. Line the base of a suitable loose-bottomed tin with Boudoir biscuits.
  4. Moisten them with a little of the cherry juice and 3 tablespoons of the Kirsch.
  5. Follow with a layer of cherries and then a layer of whipped cream.
  6. Repeat these layers until all the ingredients are used up.
  7. Chill overnight and then turn on to a serving plate.
  8. Serve with more whipped cream.

Prep Time: 640 minutes

Yield: 4 portions


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