2 eggs

¼ cup castor sugar

2 tsp vanilla extract

200g white chocolate, melted

2 cups cream, whipped

400g fresh cherries, pitted and chopped

To decorate:

50g dark chocolate, melted

100g Fresh Cherries

Place the eggs, sugar and vanilla in a stand mixer, then whisk until ribbon stage.

Stir in the melted chocolate and the cherries then fold in the whipped cream.

Line a dome-shaped bowl with cling film, then pour in the cherry mixture, cover, then place into the freezer to freeze overnight or until completely frozen.

Once ready to serve, unmould the bombe onto a cake stand, then drizzle with melted dark chocolate then garnish with fresh cherries.