Step 1

Place the cherries in syrup and sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Set aside for 10 minutes to cool. Strain the cherries into a bowl and reserve the syrup.

Step 2

Use an electric beater to whisk together the cream, icing sugar and vanilla in a bowl until firm peaks form.

Step 3

Divide the reserved syrup among 2 jugs. Cover one jug and place in fridge. Dip one-third of the biscuits into the other jug of syrup and divide among six 250ml (1-cup) capacity glasses. Spoon over one-third of the cream. Repeat with the remaining biscuits, syrup and cream. Place in the fridge for 1 hour or until the biscuits soften.

Step 4

Spoon over the cherries and reserved syrup. Top with Flake to serve.