Anna Haugh served up a black forest gateau on Royal Recipes with Michael Buerk. The delicious dessert was created in honour of Queen Victoria who was said to be fond of cherries.

The ingredients for the sponge: 8 free-range eggs, separated, 185g golden caster sugar, 80g cocoa powder and pinch salt.

For the filling: 600ml double cream, 1 vanilla pod, seeds only, 60g icing sugar, 350g cherries in kirsch, 340g jar morello cherry jam, 3 tbsp reserved for the topping, 1 tsp cornflour mixed with 2 tsp water.

To decorate: 750g cherries, stoned, 3 tbsp morello cherry jam and 50-60 dark chocolate pencils.

See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon now.