Place the dried cherries and 40ml of the cherry juice in a bowl and allow to soak overnight until the cherries are plump. Drain any remaining juice off and make up to 60ml with more cherry juice.

Place the cream and icing sugar into a large bowl, and whip with an electric mixer until the cream holds a soft peak. Slowly add the cherry juice and Kirsch (if using) until the mixture has thickened, but is still floppy.

Place a few of the soaked dried cherries at the bottom of 4 serving glasses, cut the rest into quarters and fold into the syllabub.

Divide the mixture between the serving glasses and chill in the fridge for up to 4 hours before serving.