Nicola Lamb served up a delicious pistachio and cherry tiramisu on Sunday Brunch.

The ingredients are: 250g Mascarpone, 200ml Double Cream, 180g Pistachio Cream (I used the black milk one), 4 egg whites, approx 120g, ¼ tsp Flaky salt, 70g Caster sugar, Approx 30 lady fingers, 250g preserved cherries (like amarena cherries), drained, 300ml strong coffee, cooled to room temp, 3 tbsp amaretto (optional), Cocoa powder for dusting and 75g pistachios for decorating. Use Iranian pistachios for the best colour.

See recipes by Nicola in her book titled: SIFT available from Amazon now.