Line a 1-litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin.

Smush up the amaretti in a bowl using the end of a rolling pin or a wooden spoon. You want a mixture of chunks and crumbs. Add the cherries, pistachios and coconut.

In a large pan, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt on a low heat until molten, giving the mixture a stir every so often. Stir in the almond extract.

Pour the chocolate mixture into the bowl of dry ingredients and mix well, then spoon into the lined tin.

Push the mixture down as much as you can, I used a potato masher, then cover the tin with foil or clingfilm and refrigerate for at least four hours or overnight. Remove from the fridge around half an hour before you want to serve it so it's easy to slice neatly.

Turn out onto a plate and remove the clingfilm. Dust with sieved cocoa powder and serve in thin slices.