They look as good as they taste!Rich mascarpone layered with cherries and almond crumble will make any day much better!Swap cherries with any seasonal fruit and enjoy any time of the year :)
Preheat the oven to 190C.Mix all the ingredients for the crumble together and arrange it on a baking tray lined with a baking paper. Bake for 10 minutes,flipping the crumble with a spoon from time to time to prevent burning.Put on the side to cool.
Remove the stones from cherries,put 600g in a pot on medium heat.Cook for around 10 minutes,add the sweetener (honey/maple syrup or sugar) if needed (ripe and seasonal cherries may be sweet enough). Leave to cool or blend the cherries straight away(depending on the blender you've got-some shouldn't be used with hot food). Put to the side.
Whip the double cream with maple syrup and fold in the mascarpone.The cream should be thick but quite light and fluffy.
Arrange puddings in glass cups,starting with a layer of cream,followed by cherry sauce,fresh cherries,crumble and repeat.
Enjoy with your favourite people ;)