5 ml vanilla essence or 1 vanilla pod, split and seeds scraped out
12 glacé cherries
100 g milk chocolate
50 g butter or margarine (50 ml)
20 g granulated sugar (30 ml)
10 g cocoa powder (30 ml)
15 ml milk or cream
100 g dark chocolate
50 g white chocolate
Use a large tray lined with a sheet of aluminium foil.
Arrange three rows of five whole Tennis biscuits on the aluminium foil, reverse-side up.
Cream together butter and castor sugar until light and fluffy.
Add egg, and mix well.
Add mascarpone cheese, and vanilla essence, or seeds.
If mixture is rather loose in texture, place in the refrigerator or freezer for a short time.
Spread half of cheese mixture over the arranged Tennis biscuits, to within 2 cm of the edges.
Place another layer of Tennis biscuits on top. If you ensure that the top layer exactly mirrors the bottom layer of Tennis biscuits, the dessert will be easy to shape into a neat triangle. It will also make it easier to cut when frozen.
Spread remaining cheese mixture on top.
Arrange glacé cherries down the centre row of biscuits.
Using the foil as a guide, fold up the long ends to the middle. Press gently with your hands to form a pyramid/triangle.
Close the aluminium foil tightly to seal.
Place in the freezer overnight or for up to three months.
Break 100 g milk chocolate into a glass bowl. Add butter, sugar, cocoa powder, and milk.
Microwave on 70% power for 3 minutes, stirring each minute to form a smooth mixture.
Remove aluminium foil from triangle and spread the topping over.
Allow to set either in freezer or refrigerator. Make the chocolate decorations while this is setting.