|Caster sugar||4 Ounce (125 Gram)|
|Powdered gelatin||1⁄2 Ounce (15 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
|Double cream||3⁄4 Pint (450 Milliliter)|
|Glace cherries||5 Ounce, chopped (150 Gram)|
|Sponge fingers||32 (Adjust Quantity As Needed)|
|Whipped cream||1⁄4 Cup (4 tbs) (For Decoration)|
|Halved glace cherries||2 Tablespoon (For Decoration)|
Put the eggs and sugar in a heatproof bowl placed over a pan of simmering water.
Whisk until the mixture is pale and very thick.
(If using an electric beater, no heat is necessary.) Remove the bowl from the heat.
Dissolve the gelatine in 4 tablespoons of the water and stir into the egg mixture with 1 tablespoon of the Kirsch.
Chill until mixture is the consistency of unbeaten egg white.
Whip the cream until stiff and fold into the egg mixture, then fold in the chopped cherries.
Chill for 15 minutes while preparing the mould.
Line the sides and bottom of a 1 litre (2 pint) plain slant-sided mould with dampened greaseproof paper.
Mix together the remaining Kirsch and water in a shallow dish.
Dip the sugar side of the sponge fingers into the liquid just to moisten them and use to line the sides of the mould, sugared side against the mould.
Pour the cherry mixture carefully into the mould.
Cover and chill overnight.
Turn out the bavarois onto a serving plate and decorate with whirls of cream and glace cherries.