Break up the brownies into large pieces, place in a large serving bowl, pour over the reserved cherry liquid and top with half the cherries.
Whip the cream to soft peaks then fold into the yogurt with the vanilla and icing sugar. Place a quarter of this on the cherries, then add the other half of the cherries and finally the rest of the cream. Pile with chocolate curls, dust with edible glitter and serve. This will keep in the fridge overnight. The cherries will seep slightly into the cream, losing the dramatic tiering effect, although it will still taste delicious!
For the chocolate curls Melt 200g (7oz) dark chocolate and smooth on to a chopping board. Chill until set, then drag a cheese slicer in long strips along the surface to form curls. If the chocolate cracks, it's too cold; if it curls too thickly, it's too warm. Store on a parchment-lined plate in the freezer and handle very carefully.
- 500g (1lb 2oz) chocolate brownies (shop-bought are fine)
- 2 jars black cherries in Kirsch (we used Opies, widely available), drained, reserving 5tbsp liquid, and patted dry
- 600ml (1pt) double cream
- 500g (1lb 2oz) Greek yogurt
- 2tsp vanilla bean paste
- 2tbsp icing sugar
- dark chocolate curls (see box) and edible glitter, to decorate
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