Merry Cherry Cream Stack

• In a large bowl, place cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently stir through the cherry sauce. Set aside.

TIP: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes. TIP: Chill both your bowl and cream before whipping to get maximum volume.

• In a large heatproof bowl, microwave the butter in 10 second bursts until melted. • Add the eggs, Greek-style yoghurt and milk to the butter. Lightly whisk to combine. • Add dry pancake mix and whisk until just combined.

TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

• Wipe out the frying pan and return to medium heat with a drizzle of olive oil. When the pan is hot, cook 1/3 cups of pancake batter, in batches, until golden and set, 4-5 minutes each side.

TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes in two non-stick frying pans if possible!

• Meanwhile, place dark chocolate chips and vegetable oil in a medium heatproof bowl. • Microwave in 20 second bursts, stirring each time, until melted and smooth.

TIP: Melting chocolate in 20 second bursts stops it from burning.