Lucy M. Cherries jubilee commands a moment. When you ignite that cherry sauce at the table, flames leap up in a burst of drama, and suddenly everyone stops talking to watch. Mary Berry’s version captures that theatrical magic while keeping the technique entirely manageable. Dark cherries glisten in their glossy sauce, warm and fragrant, ready to cascade over vanilla ice cream.
The sauce itself is where the real flavor lives. Fresh cherries simmer with a touch of brandy or kirsch, their natural sweetness intensifying as they cook down. The liquid thickens and deepens, turning syrupy and rich. When you pour this warm sauce over cold ice cream, the contrast creates something memorable: the ice cream melts into rivers of cream while the warm cherries sink through, their flavors mingling in every bite.
What makes this dessert special is its combination of simplicity and spectacle. You’re not performing complicated culinary tricks; you’re simply lighting a match and letting the flame do its work. The result looks far more impressive than the effort involved. Your guests taste elegance and theater, never suspecting how straightforward the process actually was.
Reasons This Cherries Jubilee Will Be Your New Favorite
Whether you’re seeking an elegant dessert that impresses without requiring hours in the kitchen, this cherry jubilee won’t disappoint. I love how Mary Berry’s version balances simplicity with sophistication.
The Morello cherries provide a tart counterpoint to the sweet brandy reduction, while almond extract adds subtle complexity. You’ll appreciate the dramatic presentation when you pour the warm syrup over cold vanilla ice cream—it’s restaurant-quality without the fuss.
The recipe demands just five minutes of simmering, making it perfect for entertaining. The boozy sauce elevates ordinary ice cream into something special, and the whole dish comes together in under fifteen minutes. It’s the kind of dessert that feels indulgent yet achievable for any home cook.
For another luxurious creamy dessert, try our Mary Berry Tiramisu.
Cherries Jubilee Ingredients
Creating this elegant dessert requires just a handful of quality ingredients that work together to deliver maximum flavor with minimal effort. Mary Berry’s cherry jubilee relies on the natural tartness of Morello cherries balanced against warming brandy and the subtle sweetness of almond extract.
Each component plays an important role in achieving the sophisticated taste profile that makes this dish restaurant-worthy. The simplicity of the ingredient list is part of what makes this recipe so appealing—no obscure items or lengthy prep work required.
Ingredients:
- 1 × 15oz (425g) jar or can Morello cherries in syrup
- 2–3 tbsp granulated sugar
- ⅓ cup brandy
- A few drops of almond extract
- Vanilla ice cream to serve
When sourcing ingredients, prioritize quality where it matters most. Morello cherries are essential—their tartness is what distinguishes this dish, so avoid sweet cherry varieties. The brandy should be decent quality since its flavor isn’t masked by other elements, and it will be boiled to concentrate the flavor.
Using full-fat vanilla ice cream guarantees the best contrast with the warm cherry sauce, and fresh almond extract (rather than imitation) makes a noticeable difference in the final subtle complexity of the dish.
How To Make This Mary Berry Cherries Jubilee
- Begin by preparing your cherries and syrup. Drain the 15oz jar or can of Morello cherries, carefully reserving ½ cup of the syrup. Transfer the drained cherries into a saucepan along with the measured syrup and 2–3 tbsp of granulated sugar.
- Heat the mixture gently while stirring constantly until the sugar has completely dissolved. Once the sugar is incorporated, bring the mixture to a boil and let it simmer for approximately 5 minutes. During this time, the liquid will thicken noticeably and reduce by about half, concentrating the cherry flavor and creating a rich, syrupy consistency.
- Once the cherry mixture has reduced appropriately, it’s time to add the brandy and almond extract. Pour ⅓ cup of brandy over the hot cherries, followed by a few drops of almond extract. Stir to combine these ingredients thoroughly with the cherry mixture.
- Return the pan to the heat and allow the brandy to boil for a moment—this step is indispensable as it burns off the alcohol while intensifying the brandy’s flavor, leaving behind only its essence to complement the tart cherries.
- Serve this elegant dessert immediately while the cherry sauce is still hot. Spoon the warm cherries and syrup generously over scoops of vanilla ice cream, allowing the heat of the sauce to slightly soften the cold ice cream and create a wonderful contrast of temperatures and textures.
- The warmth of the brandy-infused cherries against the coolness of the ice cream, balanced with the subtle almond notes, creates the sophisticated flavor profile that makes this classic dessert so memorable.
Mary Berry’S Cherry Jubilee Recipe
Ingredients
Method
- Begin by preparing your cherries and syrup. Drain the 15oz jar or can of Morello cherries, carefully reserving ½ cup of the syrup. Transfer the drained cherries into a saucepan along with the measured syrup and 2–3 tbsp of granulated sugar.
- Heat the mixture gently while stirring constantly until the sugar has completely dissolved. Once the sugar is incorporated, bring the mixture to a boil and let it simmer for approximately 5 minutes. During this time, the liquid will thicken noticeably and reduce by about half, concentrating the cherry flavor and creating a rich, syrupy consistency.
- Once the cherry mixture has reduced appropriately, it’s time to add the brandy and almond extract. Pour ⅓ cup of brandy over the hot cherries, followed by a few drops of almond extract. Stir to combine these ingredients thoroughly with the cherry mixture.
- Return the pan to the heat and allow the brandy to boil for a moment—this step is indispensable as it burns off the alcohol while intensifying the brandy’s flavor, leaving behind only its essence to complement the tart cherries.
- Serve this elegant dessert immediately while the cherry sauce is still hot. Spoon the warm cherries and syrup generously over scoops of vanilla ice cream, allowing the heat of the sauce to slightly soften the cold ice cream and create a wonderful contrast of temperatures and textures.
- The warmth of the brandy-infused cherries against the coolness of the ice cream, balanced with the subtle almond notes, creates the sophisticated flavor profile that makes this classic dessert so memorable.
Notes
Mary Berry Cherries Jubilee Substitutions And Variations
While Mary Berry’s classic recipe is assuredly delicious as written, you can easily adapt it to suit your preferences and pantry staples. If you don’t have brandy, I’d recommend substituting it with cognac, rum, or even kirsch for a cherry-forward flavor. You can replace almond extract with vanilla or skip it entirely. For the cherries themselves, I’ve found that fresh or frozen Morello cherries work beautifully, though you’ll need to adjust cooking times slightly. If you’re avoiding alcohol, I suggest omitting the brandy and increasing the syrup reduction for deeper flavor concentration. For a non-dairy option, I’d serve the cherries over coconut or almond ice cream instead of vanilla. These modifications maintain the recipe’s elegant simplicity.Mary Berry Cherries Jubilee Substitutions And Variations
While Mary Berry’s classic recipe is assuredly delicious as written, you can easily adapt it to suit your preferences and pantry staples. If you don’t have brandy, I’d recommend substituting it with cognac, rum, or even kirsch for a cherry-forward flavor.
You can replace almond extract with vanilla or skip it entirely. For the cherries themselves, I’ve found that fresh or frozen Morello cherries work beautifully, though you’ll need to adjust cooking times slightly. If you’re avoiding alcohol, I suggest omitting the brandy and increasing the syrup reduction for deeper flavor concentration.
For a non-dairy option, I’d serve the cherries over coconut or almond ice cream instead of vanilla. These modifications maintain the recipe’s elegant simplicity.
What To Serve With Mary Berry Cherries Jubilee
Since this dessert shines brightest as a standalone finale, I’d keep accompaniments minimal and let the warm cherries and cold ice cream take center stage. The dramatic contrast between the hot, syrupy fruit and the frozen vanilla already delivers enough complexity and satisfaction.
That said, crispy accompaniments can enhance the experience. I’d suggest serving alongside thin, buttery biscuits—perhaps tuiles or shortbread—which provide textural contrast without overwhelming the dish. A small glass of dessert wine, like Moscato or a sweet Riesling, complements the brandy-soaked cherries beautifully.
If you’re serving this at a dinner party, consider plating on chilled bowls to slow the ice cream’s melting. This simple presentation respects the dessert’s elegance while ensuring each spoonful delivers the intended temperature interplay.
Final Thoughts
Mary Berry’s Cherry Jubilee isn’t just a recipe—it’s a masterclass in simplicity and technique. I’m genuinely impressed by how few ingredients deliver such spectacular results. The magic happens when you reduce the syrup, concentrate those cherry flavors, and add that theatrical brandy flourish. You’ll find that timing matters; don’t let the cherries overcook or they’ll lose their vibrant color and texture. The almond extract is your secret weapon—just a few drops transform the dish from good to unforgettable. When you serve this over vanilla ice cream, you’re creating a moment. It’s elegant enough for dinner guests yet straightforward enough for a weeknight treat. That’s the Berry way.
