Cherry soup with whipped mascarpone & caramelised almonds

Plump, glossy cherries poached in Prosecco, topped with crunchy almond brittle and creamy mascarpone makes for the perfect summer dessert

  • Prep:15 mins
    Cook:10 mins
    plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 624
  • fat 35g
  • saturates 17g
  • carbs 59g
  • sugars 58g
  • fibre 2g
  • protein 8g
  • salt 0.1g


  • 100ml red wine
  • 100ml Prosecco
  • 75g golden caster sugar
  • 1 cinnamon stick
  • 1 thyme sprig
  • 2 vanilla pods, split and seeds scraped out
  • 600g cherries, pitted and cut in half
  • 50g golden caster sugar
  • 75g blanched roasted almonds
  • 100ml double cream
  • 100g mascarpone
  • 2 tbsp icing sugar



Look for deep-red, plump, glossy cherries with fresh green stems. Ripe fruit should be firm but have a little give. If you don't have a cherry pitter, put the cherry into a piping nozzle and push a chopstick through the stem end to push the stone out.


  1. To make the poaching liquor, put the wine, Prosecco, sugar, cinnamon, thyme sprig and vanilla pods with seeds in a large saucpan. Bring to a simmer, then drop in the cherries. Simmer for 3 mins, then remove from the heat and leave to cool. Can be prepared 2 days ahead and kept in the fridge. 

  2. To make the caramelised nuts, tip the sugar and 25ml water into a saucepan. Heat gently without stirring until the sugar melts, then keep cooking until you have a golden caramel. Add the nuts to the pan, stir until they are coated in caramel, then tip onto a sheet of baking parchment and leave to cool. Once set, break the caramel into pieces.

  3. While the cherries and almonds are cooling, whisk the cream, mascarpone and icing sugar in a bowl to stiff peaks, then set aside. When the soup is cool, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle into dessert bowls. Top with a large spoon of mascarpone and caramelised nuts.

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