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Lesley Waters' sweet cherry frittata

Lesley Waters' sweet cherry frittata

Celebrity chef Lesley Waters has developed this delicious dessert which is sure to go down well at home.




10 mins


20 mins

Average: 3.6 (8 votes)


  • 400g cherries in kirsch syrup
  • 4 large British Lion eggs, separated
  • 55g caster sugar
  • 150g mascarpone
  • 30g unsalted butter
  • 85g good quality dark chocolate, chopped
  • vanilla ice cream, to serve


  1. Preheat the oven to 190°C/375°F/gas mark 5. Drain cherries and reserve syrup. Place egg yolks and 30g sugar in a bowl. Using an electric whisk, beat the mixture until pale and cream-like. Add the mascarpone and whisk for a further minute.
  2. In a large clean bowl, whisk the egg whites until stiff. Add the remaining sugar and whisk again for 2 minutes until stiff and shiny.
  3. Using a large metal spoon fold 1 spoonful of the egg whites into the egg and mascarpone mixture to loosen. Gently fold in the remaining egg white.
  4. Melt the butter in a non-stick 30cm/12 inch ovenproof frying pan until foaming. Add the frittata mixture and cook over a medium heat for 1 minute. Sprinkle the cherries and chocolate, and transfer to the oven. Bake for approximately 20 minutes until golden and just set.