Frangipane:

• 100g Soft Butter
• 100g Caster Sugar
• 2 Whole Eggs
• 100g Ground Almonds
• 30g Chopped Tarragon

Vanilla Mousse:

• 100g Sugar
• 100g Boiled Cream
• 300g Mascarpone
• 425g Whipping Cream
• 2 Gelatine Leaves

Glaze:

• 195g Water
• 300g Sugar
• 300g Glucose
• 215g Condensed Milk
• 25g Gelatine
• 325g White Chocolate

Filling:

• 200g Cherry Puree
• 200g Chopped Cherries
• 30g Chopped Tarragon

1. Roast ground almonds in the oven until golden brown. This will give a rich almond flavour throughout the Bakewell once cooked. Allow to cool.
2. Cream butter and sugar together on a low speed (make sure butter is at room temperature, otherwise it will never combine fully with the sugar) Do not over-whip this mixture; any air will cause the mix to split when the eggs are added.
3. Add eggs one by one. Ensure the previous egg is fully incorporated/emulsified before adding the next or the mix will split.
4. Add the cooled, roasted ground almonds a little at a time.
5. Add a pinch of salt to enhance the flavour.
6. Add a small amount of chopped tarragon to the mixture.
7. Allow to rest at room temperature until needed.

1. Fill the bottom of the tart shell with a thin layer of plum and raspberry jam (this is what Mr Kipling uses, therefore it clearly works for the masses!)
2. Fill the rest of the tart case with the frangipane mix and smoothen it with a small pallet knife.
3. Bake at 160 degrees Celsius until golden and just cooked in the middle.
4. Allow to cool.

1. Pit 1kg of cherries.
2. Blend half of them into a fine puree and pass through a sieve.
3. Chop the other half into quarters and combine with the puree.
4. Add a handful of chopped tarragon – this will enhance the flavour of the cherry and add a new aniseed dimension to the Bakewell.
5. Freeze this mixture into semi-sphere moulds.

1. Boil cream and sugar together.
2. Add setting agent.
3. Pour over mascarpone and blend thoroughly with a hand blender.
4. Allow to chill overnight.

1. Whip up the mascarpone mousse until firm but silky.
2. Pipe mousse into a larger semi-sphere mould than the cherry mould, and insert the frozen cherry semi-sphere.
3. Allow to freeze solid.

1. Boil water, sugar and glucose to 103 degrees Celsius.
2. Pour over white chocolate and add the setting agent.
3. Finally, add the condensed milk and blend well with a hand blender.
4. Allow to cool to 32 degrees Celsius before using.

1. Glaze the semi-sphere mousse with red coloured glaze.
2. Place on top of the baked frangipane carefully.
3. Make an Italian meringue by boiling sugar and water to exactly 121 degrees Celsius and pouring over egg whites whilst continuously whisking (otherwise the eggs will cook from the heat).
4. Whip the meringue to stiff peaks and pipe around the glazed dome.
5. Finish with gold leaf.