Cherry-Misu

Step 1: Beat mascarpone, sour cream, sugar and vanilla in a small bowl of an electric mixer until smooth and then transfer to a large bowl.

Step 2: Beat thickened cream in same clean bowl of an electric mixer until soft peaks form and then fold into mascarpone mixture.

Step 3: Drain cherries, reserving 1 cup juice and then combine reserved juice and sherry in a shallow dish and one at a time, dip half the biscuits in juice mixture until just soaked and arrange over base of a glass trifle dish (11-cup capacity), trimming to fit.

Step 4: Scatter half the cherries over biscuits. Top with half the mascarpone mixture and repeat layering with remaining biscuits, liquid, cherries and mascarpone mixture.

Step 5: Cover. Refrigerate overnight.

Step 6: To serve, dust with sifted cocoa.