Melt the white chocolate in a double boiler.
Boil the dry sour cherries with 4 tablespoons of water and the caster sugar until you make a syrup. Remove from the heat and pour into a bowl over ice and water to cool it quickly.
Half whip the cream, add the vanilla then fold into the mascarpone, then fold the melted chocolate into the mixture.
Pick the cooled cherries out of the syrup and add to the creamy mixture.
Pour into a serving glass then drizzle the remaining sour cherry syrup over the top.
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