Cinnamon-cherry towers

This dessert is made with sweet shortcrust pastry (pâte sucrée) and coated with a vanilla-cinnamon glaze

Makes 6
1 sweet shortcrust pastry
2 tsp vanilla extract
2 tsp ground cinnamon 2 tbsp clear honey, warmed

For the filling
100g pitted cherries, cooked and puréed 300g mascarpone or cream cheese 50g sieved icing sugar 1 tbsp dark rum 200ml double cream, whipped 6 fresh cherries, stems left on

Step 1) Make the sweet shortcrust pastry and leave to rest.

Step 2) Mix together the vanilla, cinnamon and honey with 1 tablespoon of boiling water to make a spiced glaze. Set aside.

Step 3) Whisk together half the cherry purée and all the mascarpone, sugar and rum to create a mousse-like mix. Fold this into the cream. Swirl the remaining purée into this to marble it. Chill.

Step 4) Pre-heat the oven to 200°C, Gas Mark 6. Roll out the pastry to 3mm thickness on a floured piece of baking parchment, measuring about twice the size of your baking sheet. Cut 18 circles with an 8cm pastry cutter, spacing each about 2cm apart. Remove the excess pastry. Cut the paper in half and slide each onto a baking sheet. Prick the pastries a few times with a fork. Bake for 25-30 minutes.

Step 5) Brush some cinnamon-glaze liquid on to each hot pastry, then leave to cool on wire racks. To serve, layer the pastry discs with the cherry mousse, as shown, and put a fresh cherry on top. Serve within the hour.

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