Step 1: Make the cherry syrup

Drain the cherries, making sure to reserve 125ml (or ½ cup) of the syrup. Pour this syrup into a small saucepan, add the tablespoon of caster sugar, and place it over low heat. Stir until the sugar has dissolved, then turn up the heat to high and bring it to a boil. Let it simmer for about 2 minutes, or until it has thickened slightly. Set aside to cool – you’ll drizzle this over the top at the end for a glossy, cherry-kissed finish.

Step 2: Whip the creams together

Combine the thickened cream and double cream in a mixing bowl. Using electric beaters or a stand mixer, beat the cream until firm peaks form. You want it to hold its shape so that the peaks will stay defined on the wreath. Once it’s whipped, transfer the cream to a piping bag fitted with a 1.5cm fluted nozzle. If you’re using a spoon, just keep it in the bowl for now.

Step 3: Assemble the wreath base

Take each mini choc sponge roll and cut it into three even pieces. Arrange these pieces, cut-side up, in a circular wreath shape on a large round platter. Don’t worry about making it perfect – the cream will fill in any gaps.

Step 4: Pipe the cream and add the cherries

Now, pipe a generous peak of cream onto each cake slice. Then, use the remaining cream to pipe into any gaps between the rolls, so the whole wreath is covered in fluffy, snowy peaks. Once that’s done, place the drained cherries evenly across the top, adding a pop of color and a juicy bite to every section.

Step 5: Drizzle and sprinkle

For the final touch, drizzle the cooled cherry syrup over the wreath, letting it run down the cream peaks for a beautiful, festive look. Then, sprinkle shaved chocolate on top – as much or as little as you like. And that’s it! Your stunning Black Forest wreath is ready to impress.