- Drain the fruit and spoon equally into 6 ramekin dishes. Leave aside.
- Put cream into a bowl and beat until soft peaks form. Fold in the yoghurt with the sugar and vanilla essence. Spoon on top of cherries, level the top and chill for a few hours or overnight.
- When ready to serve, sprinkle top of each ramekin with an even layer of brown sugar and caramelise under a hot grill or with a small blow torch.
- Serve immediately, enjoy!
Great with most tinned fruit or fresh fruit in season.
Best made the night before and chilled overnight in fridge.
Caster sugar can also be used for topping.