(*) Preferably pied cherries, known in Holland as ‘bigarreaux’.
Soak the biscuits in maraschino.
Beat the egg yolks with 60 grams of sugar until creamy, add milk with vanilla sugar and let it cool a little bit. Soak the gelatine powder in a little cold water.
Stir the cooled milk into the whipped egg yolk and place over a bain-marie. Stir evenly until the mixture thickens.
Stir in the dissolved gelatine. Remove the mixture from the heat and whisk in ice water until cooled.
Whip the cream with the remaining sugar until stiff.
Rinse four custard cups with water and spread the bottom with the soaked ladyfingers.
Chop the cherries and as soon as the egg mixture thickens, fold in the whipped cream and the chopped cherries, except for a small remainder for decoration.
Set, turn out and bring to the table garnished with the reserved cherry pieces.
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