No Bake Black Forest Cake

Drain off the syrup from the Canned Pitted Black Cherries in Heavy Syrup (1 2/3 cups). To the syrup, add and mix the Espresso (1 cup).

Chop down the black cherries, and mix them together with the Cherry Jam (1/2 cup).

In another mixing bowl, add and whip together the Cream (3 3/4 cups), Caster Sugar (1 Tbsp), and Vanilla Extract (1 tsp).

Take each Ladyfingers (1.1 lb), dip it into the cherry syrup mixture, and put it on a plate. Make a row of these 6 dipped biscuits. Then, top with the cherry jam mixture, and half a cup of the whipped cream. Repeat this process until you have 4 layers of biscuits. Chill in the fridge for about 2 hours.

Cover the cake with the remaining whipped cream, and Dark Chocolate (to taste) and Serve!