Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Whizz the biscuits to crumbs in a food processor and mix with the melted butter. Press the biscuit mixture into the base of a 20cm springform tin.
Beat the mascarpone with the vanilla until smooth. Very softly whip the double cream with the kirsch then mix with the mascarpone. Finally, fold in the melted chocolates and cherries.
Spoon into the tin, swirl the mix a bit on top (see pic) so you leave indents for the cherry syrup to go on top, and chill overnight.
Make the chocolate collar following the steps below.
Serve with some of the syrup from the jar and extra cherries if you like.