So, this month, having got through the darkness of January, I am suggesting you indulge. And what better way than this dessert for St. Valentine's Day.

Make holes randomly in the cake using a fork. Soak them by sprinkling with Griottines juice. Place the first cake in the centre of a dish. Spread over ¼ of Chantilly. Garnish with half of Griottines. Set second cake. Garnish in the same way. Carefully set the third cake over. Griottines have been the flagship product of the Grandes Distilleries Peureux since 1980. They use a specific variety of Morello cherries called Oblachinska, which only grow in the Balkans. Over 500 million of these cherries are hand harvested in just three weeks, then sent to Fougerolles in eastern France where they’re turned into the renowned Griottines.

TIGERS & LYS®

Every year, Peureux harvests over 500 million tiny tart delicious round red fruits and transforms them into an equally flavorful and decadent liquor soaked treat. Griottines Cherries are the masterful combination of wild Morello cherries, called Oblachinska, macerated in a blend of liquors including Kirsch and Brandy. Kirsch, or kirschwasser, is a fruit brandy or liquor made from Morello sour cherries. It has a fresh tart strong flavor.

Spread remaining Chantilly with a spatula over the top and edges of cake. Scatter chocolate chips over the whole cake, by lightly driving them into the cream. Serve chilled. Ingredients: Morello cherries (53%), sugar, alcohol (of which Kirsch 10%). Contains alcohol at 15% ABV.

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