Double line the inside of a 1-liter loaf pan with either plastic wrap, parchment paper, or wax paper. Make sure all the sides are fully covered, and to leave some overhanging the sides. If using plastic wrap, make the lining as smooth as possible. If using parchment or wax paper, tape the overhang to the outside of the container.
Whip 400 ml (1 tin) condensed milk, 250 ml double cream, 250 g mascarpone and the seeds of a vanilla pod
Break up 300g dark chocolate and melt au bain marie, set aside to cool down a bit
Drain a 350g pot of Amarena cherries, keep the syrup.
Spoon 1/3 of the vanilla-cream mix in the pan, use the back of a spoon to smooth the top and add 1/3 of the cherries.
Followed by 1/3 of the melted chocolate.
Put in the freezer for 10 mins
< Repeat this procedure a third time with the rest, use a fork to create a pattern in the chocolate.
Fold the liner over the top and freeze for at least 4 hrs
Serve as shown with fresh cherries and some of the reserved Amarena syrup
(Here Yvette van Boven's original recipe in Dutch)
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