Roma’s Cherry Ripe Bars

 250g dark chocolate

30g copha

1 ½ cups coconut

¼ cup ground almonds or finely chopped almonds

½ cup icing sugar, sifted

2 egg whites (unbeaten)

1 tablespoon rum

125g red glace cherries, finely chopped

Line a bar tin 25cm x 8cm with foil.

First melt the chocolate and copha together in a heatproof bowl over simmering water (do not allow the base of bowl to come into contact with the water.)

Pour half into the base of the prepared tin and place in fridge to set (keep the rest of the chocolate over the water but with heat turned off).

Meanwhile mix together the coconut, almonds and icing sugar, then mix in the eggs until well combined.  Mix in the rum and cherries.

When the base is just set, spoon the filling over and then spread out into a even layer.  Pour over the rest of the chocolate.

Place in the fridge to set.  Before serving, stand at room temperature for an hour or more so that it is easier to cut into squares or slices.