Make the creme patissiere. Pour the milk, vanilla and sugar into a small pan and bring to simmering point without letting it boil. Whisk together the cornflour and egg yolks.

Pour the hot milk slowly into the eggs, whisking constantly. Pour back into the milk pan, set it over a medium heat and whisk constantly for 3-4 minutes until the mixture begins to thicken. Take off the heat, whisk in the zest from one of the limes with a squeeze of lime. Cover the surface to prevent a skin forming. Allow to cool.

Lay the filo sheets on a work surface and, cut into two equal strips. Cut each strip into five so you have 8 stacks of filo squares.

Covering the stacks you're not using with a tea towel, transfer one square to a work surface and brush the top with butter. Place another square on top, offsetting the edges. Repeat this twice more, then press into a muffin tin. Repeat with the rest of the stacks. Place the pastry tray in the oven, taking the pastry out after for 8-10 minutes when golden. Allow to cool.

Meanwhile, place the cherries, sugar, cinnamon, rest of the lime zest and juice, booze and a tablespoon of water in a small pan over a medium heat and cook for 8-10 minutes. Allow to cool and de-stone, if you like.

Softly whip the cream and fold into the crème patissiere. Once the pastry and cherries are cool divide the cream between the shells and spoon over the cherries and their juices which should by now be thick and syrupy. Eat at once!!!