Fresh cherry and chocolate shortcake

The base for this shortcake can be made a day ahead and the dessert assembled several hours before serving.

Shortcake

240 g	Flour
180 g	Butter, ice-cold, cut into chunks
60 g	Icing sugar
2	Free-range egg yolks
2 drops	Pure vanilla extract

Topping

250 g	Mascarpone
100 g	Creme fraiche
30 g	Chocolate, grated
750 g	Cherries, pitted
200 g	Jelly crystals, redcurrant flavour
3 Tbsp	Water

Directions

1. To make the base, place the flour, butter and icing sugar in a food processor, then pulse until the mixture becomes like fine crumbs.
2. Add the yolks and vanilla and pulse until the pastry forms a ball. Place on a floured bench and knead lightly for a few seconds until smooth.
3. Rest it for about 10 minutes. Roll out the pastry to fit a 22cm round tin or a 35x25cm oblong tart tin with a removeable base.
4. Let the pastry rest for at least 30 minutes. Preheat the oven to 180C.
5. Prick the shortcake all over and bake until golden and crisp – 25-30 minutes. Cool.
6. To make the topping, beat the mascarpone and crème fraîche together. Fold in the grated chocolate, then spread evenly over the shortcake. Arrange the cherries in neat rows on the top.
7. Gently combine the jelly and water, beating until the jelly is melted and smooth. Using a pastry brush, cover the cherries with the jelly glaze.