Ingredient

• 670g jar morello cherries
• 1/2 cup caster sugar
• 1 tbsp Cointreau
• 250g mascarpone
• 1 cup thickened cream
• 1/4 cup icing sugar mixture
• 1 tsp vanilla extract
• 2 x 156g Cadbury double choc cookies
• Dark chocolate curls, to serve

Direction

1. Drain the cherries and reserve 1 cup of the liquid in a small saucepan. Add the caster sugar and stir to combine. Place over low heat and cook, stirring, for 1-2 minutes or until the sugar dissolves. Increase heat to medium and simmer for 8-10 minutes until the mixture thickens to a syrup. Stir in the Cointreau. Set aside to cool.
2. Meanwhile, use electric beaters to beat the mascarpone, cream, icing sugar and vanilla in a bowl until soft peaks form.
3. Break the biscuits in half and arrange on a serving platter or in a bowl. Dollop the cream mixture over the top and scatter with cherries. Drizzle with the syrup and sprinkle with chocolate curls.