Cherry tansy with cherry sauce

Lotte Duncan's tempting tansy and tipsy cherry sauce makes a great dessert for all manner of occasion
By Lotte Duncan
Cherry tansy with cherry sauce
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 25 g unsalted butter
  • 225 g cherries, stoned and halved
  • 01 lemons, grated zest only
  • 1 tbsp caster sugar
  • 25 g stale breadcrumbs
  • 3 eggs, separated
  • 50 ml double cream
  • icing sugar, to dust

For the cherry sauce

  • 400 g tinned cherries, in syrup
  • 2 tbsp water
  • 2 tbsp cherry brandy


1. Melt the butter in a non-stick frying pan and add the cherries and the lemon zest.

2. Soften over a low heat for about 5 minutes until they start to break down. Add the sugar and cook for a further 5 minutes until it becomes syrupy. Toss in the breadcrumbs.

3. Add the egg yolks to the cream and then pour over the cherry mixture. Stir in gently with a spoon, making sure it incorporates well.

4. Whisk up the egg whites lightly and fold them into the mixture, maintaining it over a gentle heat. Cook slowly for about 20 minutes until it is set.

5. For the easy cherry sauce, heat the cherry pie filling in a saucepan with the water and add the cherry brandy.

6. Spoon the tansy onto a plate and serve with the warm sauce.

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