For the Brandy Snaps:

  • Golden syrup 110.0 g
  • Demerara sugar 110.0 g
  • Butter 110.0 g
  • Plain flour 100.0 g
  • Kirsch 20.0 ml

For the Cherry Compot and Puree:

  • Kirsch 80.0 ml
  • Caster sugar 50.0 g
  • Water 100.0 ml
  • Cherries 250.0 g

For the Mascarpone Mousse:

To serve:

  • Low Fat Greek Yoghurt 100.0 g
  • Mint 5.0 g



  1. For the Brandy Snaps:

    • Pre-heat oven to 180°C
    • In a heavy-bottomed saucepan, gently heat the golden syrup, demerara sugar and butter until the sugar has melted then add the kirsch and flour and cook for 3 minutes.
    • Remove from the heat and allow to cool slightly.
    • Pinch a little of the mix and roll into walnut size balls and place on to a lined flat baking tray.
    • Place into the oven and cook for 8 minutes then remove and allow to cool slightly before placing around a mould.
    • Allow the snaps to set before removing from mould.
    • Set aside until needed.
  2. For the Cherry Compot and Puree:

    • Place the sugar, kirsch and water into a saucepan and bring to the boil and cook until the sugar dissolves then reduce the heat to a simmer.
    • Remove the stones from the cherries and add to the pan. Poach the cherries for 3 minutes then remove half and continue to cook the remaining cherries for a further 5 minutes until soft.
    • Remove the pan from the heat and blend the cherries until smooth then allow to cool then pour into a squeezy bottle and set aside until needed.
  3. For the Mascarpone Mousse:

    • Place the Carte d’or Chocolate Vegan mousse mix into a mixing bowl and add the milk.
    • Whisk the mousse on a slow speed for 3 minutes then increase the speed to high and whisk for a further 2 minutes.
    • Add the mascarpone and kirsch and whisk for a further 2 minutes ensuring the mousse is smooth.
    • Spoon into piping bags.
  4. To serve:

    • Pipe the mousse into two brandy snaps and place on to a plate.
    • Place some of the cherries around the snaps then squeeze on some cherry puree.
    • Spoon over some yoghurt and garnish with mint.