• In a saucepan, cook 300 g frozen cherries with 1 tablespoon sugar over medium heat.

• In a separate small bowl, mix 1 tablespoon starch with ~70 ml cold water until smooth.

• After the cherries boil for ~10 minutes, slowly pour in the starch mixture while stirring constantly.

• Boil for another 5–6 minutes until the mixture thickens.

• Transfer to a bowl, cover with plastic wrap touching the surface, and let it cool to room temperature.

• In a mixing bowl, combine:

  • 150 g cream cheese

  • 2 tablespoons powdered sugar

  • 1 tablespoon rum essence

  • Zest of 1 lemon

• Mix until smooth.

• Gently fold in 150 ml cold whipping cream using a whisk until the mixture becomes creamy and smooth.

• Prepare a dipping liquid using:

  • 1 packet of cappuccino mix

  • 200 ml hot water

• Let cool slightly. (Or use milk/juice if preparing for kids.)

• In a dish, layer the cappuccino-dipped ladyfingers.

• Spread half of the cream cheese mixture.

• Add half of the cooled cherry mixture.

• Repeat the layers: soaked biscuits, cream, then cherry layer on top.

• Smooth the top and cover.

Refrigerate for at least 1 hour, preferably overnight for best flavor and texture.