This is a Cherry Cream Sundae. You can store them in the freezer for two weeks and take them out as you want them.
You will need:
284ml carton double cream
2 tbsp icing sugar
200g/8oz toasted almonds or hazelnuts, chopped (I would make it 150g/6oz or even 100g/4oz if making it again)
2-3 tbsp dark rum
10 amaretti biscuits
10 fresh or canned cherries
50g/2oz dark chocolate, melted to drizzle
1. Arrange ten paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds or hazelnuts (it will seem like a lot but don't worry) and the rum.
2. Crumble the biscuits and put the pieces in the bottom of the cases. Divide the cream between them and top with a cherry.
3. Freeze for 1-2 hours until firm. Remove from the freezer 20 minutes before serving and drizzle with the chocolate.
Each one contains 329 calories so go slow...
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