RECIPE: Sour cherry & marzipan chrysanthemum

SHOWSTOPPER of a dessert. Serves: 8. Ingredients

100g dry sour cherries 4 tbsp sloe gin or port 2 tbsp cherry jam 200g marzipan log 1 egg, beaten 2 tbsp demerara FOR THE DOUGH 250ml milk 2 tbsp plain yogurt 1 tsp easy bake yeast 1 tbsp caster sugar 1 large egg 500g plain flour 75g butter, softened

Method

1. Mix dough ingredients and pinch of salt in a mixer on low until it forms a dough. Knead for two minutes, cover with a damp cloth and leave overnight.

2. Put cherries in pan with gin and jam, simmer, leave to cool. Cut marzipan into 36 thin slices. Butter cake tin. Cut dough into four sections and knead. Roll out pieces 4mm thick. Cut 30 to 36 circles using a 7cm cutter.

3. Lay marzipan piece on each dough circle, add small spoon of cherry mix. Fold circles in half, bringing two points together like a fortune cookie. Arrange around edges of tin, with points facing in. Make a smaller circle and then fill centre. Cover with buttered clingfilm and leave for an hour.

5. Heat oven to 180c/fan 160c/gas 4. Brush dough with egg and scatter with sugar. Bake for 35 to 40 minutes. Eat warm.