Cherry cream sundaes

• double cream↗284ml carton ml
• icing sugar↗2 tbsp tbsp
• toasted almond↗200g g

  chopped

• dark rum↗2-3 tbsp tbsp
• amaretti biscuits10
• canned cherries↗10

  (or fresh when in season)

• dark chocolate↗50g g

  melted, to drizzle

Step-by-step instructions

1. 1

   Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.

2. 2

   Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.