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Preheat oven to 160C Conventional
Line the bottom of an 8” baking pan with a circle of parchment paper. No need to grease the sides.
Bake for approximately 45 minutes or once the center is firm to the touch.
Once baked turn the tin upside down and place on a cooling rack. Let it cool completely in the tin before removing.
Rinse the cherries before pitting. Cut them in half.
Place cherries in a pot with 50ml of water, sugar and lemon juice. Simmer for a few minutes on a low-medium heat.
Once the juices release from the cherries, combine the cornstarch with 3tbsp of cold water in a small bowl or glass. Mix well with a fork then add to the pot.
Stir well as it simmers for roughly 2-3 minutes.
Remove from the heat and add 3tbsp of Kirsch.
Transfer to a bowl or dish and cover with plastic wrap or greaseproof paper if you prefer.
Once cool place in the fridge.
Dissolve 50g of sugar in 150ml of boiling water then add 75ml of Kirsch.
Allow to cool before using
Whip cream until stiff. Chill the bowl in the fridge beforehand