Tipsy Cherry Lasange

For the cherry lasange, halve the cake bases lengthways again and drizzle with kirsch. Drain the morello cherries, collect the juice, set aside some cherries, puree the rest with 3 tablespoons of juice.

Add a good shot of kirsch and boil down with the preserving sugar on the stove to a tougher mixture. Add the cherries that you have set aside.

Mix the cornstarch and sugar with a little milk to form a smooth paste, then stir in the egg yolk and egg while stirring vigorously. Heat the rest of the milk until just before the boiling point (must NOT boil!) And pour it into the egg mixture, stir vigorously.

Heat the mixture in a water bath while stirring until the mixture has thickened, then stir in the chocolate, broken into pieces. Beat the cream lightly.

Place the dark cake base in the cake tin, put the cherry groats on top, then a light cake base, spread the pudding cream on top, then light cake base, cherry groats, dark base, pudding cream, and finally whipped cream. Slice off the dark couverture with a knife and spread it on the cream. Put everything in the cold.