Black Forest Christmas Fool

• 500ml double cream
• ½ tsp vanilla extract
• 2 tbsp icing sugar
• 250g Christmas cake or rich fruitcake
• 390g jar of black Cherries in kirsch, drained, reserving the liquid for drizzling
• 50g dark chocolate chopped and I like to add a little finely grated white chocolate as well.

Whisk the cream with the vanilla and icing sugar until it just holds its shape. Crumble the cake into six Parfait glasses, then top with a few cherries, a dollop of cream and a drizzle of the kirsch. Scatter over the chopped chocolate and the finely grated white chocolate. If you want to make a non-alcoholic version, use a can of cherries in syrup instead. They look great in the Bee Tumblers.