Layered cream with cherries and After-Eight

Ingredients for 10 servings:

• 1 packet of vanilla pudding powder
• ½ liter of milk
• 30 g sugar
• 1 vanilla pod(s), pulp
• 2 sheets of gelatin
• 200 g sour cream
• 400 g whipped cream
• 200 g sponge cake (chocolate), homemade or purchased
• 150 g ladyfingers
• 2 jars of sour cherries
• 4 tbsp cherry brandy
• 200 g chocolate mint bars (After Eight)
• 200 g whipped cream
• e.g. Chocolate Mint Bars (After Eight)

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 50 minutes

Drain the sour cherries well, reserving the juice. Soak the gelatin in cold water and let it swell for 10 minutes. In the meantime, make the vanilla pudding with the first 3 ingredients and let it cool briefly. Then stir the squeezed gelatin into the hot, but no longer boiling, pudding. Also add the scraped vanilla seeds. Let it cool completely. Cut the chocolate sponge cake (homemade or store-bought, if you like) and the ladyfingers into smaller cubes, and quarter the chocolate-mint bars. Measure 1/4 liter of the cherry juice and mix it with the kirsch, unless children are eating. Whip the cream until stiff and stir it into the cold pudding with the sour cream. Now layer everything in a large glass baking dish: Place half of the sponge cake cubes in the dish and drizzle with half of the juice. Arrange half of the cherries and the chocolate-mint bars on top. Spread half of the cream on top and repeat the process. Garnish with whipped cream and After Eight, if desired. Let it sit in the refrigerator for at least 6 hours, or longer if desired. The specified amount is enough for 8-10 people.