Boil around 75g black balsam down along with one cup of white sugar. Reduce to the consistency of syrup, over a low heat. Don’t let it burn. It needs to resemble caramel.

Grate a little lemon, orange or lime zest into the mixture.

Break 3-4 slices of rye bread into small chunks and then transfer to a baking tray. Roast in the oven over a high heat or alternatively, toast it in a dry frying pan.

The caramelised black balsamic should now be ready. Pour it into a bowl and allow it to cool.

Put soured cream or Marscapone cheese into a bowl and add the cooled syrup to the bowl. Stir to combine thoroughly.

Once the rye bread is roasted/toasted, remove it from the oven or the hob. Place the rye bread into a bowl and soak it in apple juice. Mash to form a ‘chunky mash’ and then allow it to cool down.

Sprinkle a little brown sugar, cinnamon and cardamom over the soaked rye bread.

Dollop a large spoonful of the creamy mixture onto a plate, then make a small bird nest or well in the middle. Heap the rye bread into the centre of the nest. Spoon some cranberry jam on the top. Repeat with another layer of cream, topping with a final layer of cranberry jam.