INGREDIENTS
all-butter Madeira cake 2 x 300g
150 g
cherry conserve
black cherries in kirsch 3 x 390g jars, drained (we used Opies)
mascarpone 250g tub
fresh vanilla custard 500ml tub
vanilla extract
kirsch
double cream 600ml tub
2 tbsp
icing sugar
white chocolate 200g block