Remove the stalks and stones from the cherries. If you don’t have a cherry-pitter, cut around the crease of each cherry, gently prize the two halves and pull out the stone.
Put the cherries in a food processor or blender and blend to a smooth pure’e.
In a separate jug, stir the milk into the custard until smooth and creamy and of pouring consistency.
In a bowl, whip the cream until it holds in soft peaks.
Spoon layers of the custard mixture and cherry pure’e into a g;ass, top with a generous dollop of whipped cream, and decorate with a few fresh cherries.
Place a couple of ladyfingers on top. Serve with a long-handled spoon.