Step 1

Use an electric beater to beat the cream in a bowl until soft peaks form.

Step 2

Arrange one-third of the sponge over the base of a 3L (12-cup) capacity serving dish. Drizzle over 1 tablespoon of cherry brandy or kirsch. Pour over one-third of the custard. Top with one-quarter of the cherries and one-third of the cream. Repeat to make 2 more layers. Cover and place in the fridge for 6 hours or overnight to chill.

Step 3

Top with remaining cherries and sprinkle over the hazelnuts.