Georgina Hayden's recipe for cherry and rose sharlotta

This classic Greek Cypriot dessert looks quite retro, similarly to trifle, and deserves a resurrection as well. Sharlotta is the kind of pudding your mom or yiayia (grandmother) would offer after Sunday dinner. Historically, the base was made from leftover cake from the week (and you can do that too if you want), with a few chopped up spoon candies thrown in for good measure. It's an easy-to-prepare dish that's perfect for entertaining. I've given it some love here with poached cherries and rose petals - a simple touch that makes it a little more upscale.

Serves 8 persons< /em>125g baguettes, savoiardi or ladyfingers biscuits 5 tbsp samaretto, or cherry liqueur 1 liter whole milk cornstarch 80g caster sugar 200g liquid cream 300ml rose water 2 tbsp 450g pitted cherries lemon juice from ½ rose petals to garnish ( optional)

Line a serving dish approximately 28cm x 20cm with little fingers. Drizzle with amaretto or cherry liqueur and set aside. Pour the milk into a large saucepan and set over medium heat. Whisk together the cornflour and 120g caster sugar in a large mixing bowl, then very slowly whisk in enough hot milk until smooth. Return the mixture to the pan and continue to whisk on the hob until it thickens and is smooth - this should take 3-5 minutes. Lower the heat a bit if it boils too much. When it becomes like a very thick pastry cream, incorporate the liquid cream and the rose water. Bake another minute and pour over the soaked cookies and let cool, then transfer to the fridge.

Place the cherries in a small saucepan with the remaining 80g caster sugar, lemon juice and 2 tablespoons of water. Bring to a boil over high heat, then lower slightly and simmer for 10 minutes, until syrupy. Let cool. When everything is ready, serve the sharlotta with the poached cherries on top and garnish with rose petals, if desired.

Georgina Hayden is cook and author of Nistisima (Bloomsbury, £26)