Step 1 Drain the cherries680g jar Pitted Morello Cherries in Syrup, reserving 125ml (½ cup) of the syrup. Place the reserved syrup in a small saucepan. Add the sugar1 tbsp caster sugar and cook, stirring, over a low heat until the sugar dissolves. Increase the heat to high and bring to the boil. Simmer for 2 minutes or until reduced slightly. Remove from the heat and set aside to cool completely.
Step 2 Use electric beaters to beat the thickened cream375ml (1 1/2 cups) thickened cream and double cream185ml (3/4 cup) double cream in a bowl until firm peaks form. Spoon mixture into a large piping bag fitted with a 1.5cm fluted nozzle.
Step 3 Cut each mini roll2 x 250g pkt Mini Choc Sponge Rolls into three even portions. Arrange the slices, cut-side up, in a wreath shape on a large round platter.
Step 4 Pipe a peak of cream onto each cake slice, then pipe peaks of the remaining cream onto any gaps between the cakes to completely cover. Top with the drained cherries and drizzle with the cherry syrup. Sprinkle with shaved chocolateShaved chocolate, to sprinkle, to serve. Watch our step-by-step video below to see how to make our Easy black forest wreath recipe.
