Method

1. Place 200g of the cherries and/or berries into a food processor with the icing sugar and blitz to combine. Strain through a sieve to remove the pips.

2. Spoon the puree into the base of 6 glasses. Break the sponge cake into 1cm bits and place a layer carefully over the purée, drizzle over some sherry or dessert wine, then spoon a layer of custard.

3. Cover and refrigerate until needed. Decorate the top with a few cherries and shaved dark chocolate.