(Serves eight)

2 x 200 g tubs cottage cheese
400 g fresh ricotta
60 g chopped glacé cherries
60 g sultanas
2 tbsp brandy
1 tbsp caster sugar
3 tbsp honey
2 hardboiled eggs (yolks only)
30 g melted butter
150 ml carton cream, whipped
2 tbsp candied peel

Tip the cottage cheese and ricotta into a large sieve, stand the sieve over a bowl, cover it with cling film or a cloth and put the bowl in the fridge to drain for at least two hours. Put the chopped cherries and sultanas into a small bowl, pour on the brandy and leave them to soak while the cheese is draining.

When the cheeses have drained, tip them into a large bowl, beat them together, then stir in the sugar and honey. Add the crumbled egg yolks, melted butter, cherries and sultanas and the brandy they were soaked in, and mix it all together well. Fold in the whipped cream, divide the mixture between eight small glass dishes and use the candied peel to make the letters XB on the tops. Chill until really cold and serve with some sponge fingers.