Ingredients
36 fresh cherries, stoned

For the tube:
150ml/5fl oz orange juce
300g/10½oz flour
400g/14oz soft butter
500g/1lb2oz icing sugar
300g/10½oz liquid glucose
150g/5oz (approx. 5 eggs whites) egg white
400g/14oz caster sugar
grated zest of 2 oranges

For the passion fruit cream:
400ml/13½fl oz passion fruit juice
120g/4oz (approx. 7 egg yolks) egg yolks
150g/5oz (approx. 5 eggs) eggs
120g/4oz sugar
150g/5oz butter, cold and diced

For the chocolate creme chiboust:
160g/5½oz (approx. 9 egg yolks) egg yolks
170g/6oz sugar
30g/1oz cornflour
250ml/8fl oz milk
250ml/8fl oz cream
500g/1lb2oz dark chocolate coverture, chopped
400g/14oz (approx. 12 egg whites) egg whites

For the black cherry sorbet:
1kg/2¼lb black cherries, puréed
200ml/7fl oz sugar syrup
2 tbsp kirsch

For the coffee-cardamom sauce:
100g/3½oz sugar
6 cardamom pods, crushed
80ml/5tbsp water
100ml/3½fl oz strong black coffee
200ml/7fl oz cream

Method
1. Combine all the ingredients for making the tube in a bowl and mix with a spatula. Cover the bowl and refrigerate for at least 2 hours.
2. Generously grease a baking sheet. Using the back of a spoon, spoon out 6 even rectangle shapes and bake in a preheated oven at 200C/400F/Gas 6 for 5 minutes.
3. Remove from the oven and slide a palette knife between the biscuit and the baking sheet. Place a small cylinder-shaped bottle or tin can on top and roll them up to form tubes. Do this carefully as they are very fragile. If the biscuits become too hard and brittle, place them back in the oven for 20 seconds to soften.
4. To make the passion fruit cream, place the passion fruit juice in a saucepan and bring to the boil. Continue to boil until reduced by half.
5. In a separate bowl, whisk the eggs, egg yolks and sugar together. Add the reduced passion fruit juice and place over a bain-marie, stirring continuously until it starts to thicken.
6. Remove from the heat and whisk in the butter. Whisk until cold then place in a piping bag and chill until required.
7. For the chocolate creme chiboust, place the egg yolks and about one third of the sugar in a bowl and whisk until pale, then add the cornflour.
8. Heat the milk and cream and bring to the boil. Remove from the heat and pour over the egg yolks, stirring all the time.
9. Pour the mixture back into the pan and cook over a gentle heat, stirring continuously until the cream starts to thicken. Remove from the heat and add the chopped chocolate. Whisk well to incorporate all the chocolate. Cover with cling film and chill.
10. In a clean bowl, whisk the egg whites and the remaining sugar until stiff peaks are formed. Using a spatula, fold in the chilled chocolate cream, working gently until mixed thoroughly. Do not overwork the mixture or it will lose its lightness.
11. Place in a piping bag and chill until needed.
12. Whisk all the black cherry sorbet ingredients together and pass through a fine sieve. Pour into a sorbet machine and churn until thick and smooth.
13. To make the coffee-cardamom sauce, pour the water, sugar and cardamom pods into a heavy bottomed pan and set over a low heat. Cook until the sugar melts and starts to turn an amber colour.
14. Take the pan off the heat, add the cream and black coffee and whisk well. Pass through a fine sieve and place in the fridge until needed.
15. To serve, place the crisp tubes on serving plates and divide the fresh cherries between them. Pipe a little passion fruit cream in the tubes, then pipe on top the chocolate creme chiboust. Decorate with the caramel sauce and a spoonful of black cherry sorbet.