This homemade take on a Cherry Ripe comes from Mum’s friend Thel, who was a great cook and gave Mum some terrific recipes.

RIPE CHERRY SLICE

• 250g dark chocolate
• 30g copha
• 1½ cups coconut
• ½ cup ground almonds
• ½ cup icing sugar
• 2 egg whites
• 2 tablespoons rum
• 125g glace cherries

Melt chopped chocolate and copha in double saucepan.  Line 2 – 25x8cm bar tins with foil, pour half chocolate mixture over base of each tin (reserve the other half for top).  Refrigerate until set.  In bowl combine coconut, ground almonds and sifted icing sugar.  Add unbeaten egg whites and rum, mix well.  Chop cherries roughly, add to coconut mixture and mix well.  Spread over chocolate in tins, pour remaining chocolate over.  Refrigerate until set.  Allow to stand at room temperature 30 minutes before cutting.  Remove from tins, remove foil before cutting.