Method

• 1.
  Line a 1.5-litre (6 cup) terrine with plastic wrap, leaving some overhanging to cover top.
• 2.
  Place sugar in a saucepan with 2 tablespoons cold water over low heat. Stir, with a wooden spoon, until sugar dissolves. Increase heat to high and cook for 5 minutes, without stirring, but brushing down sides of pan occasionally with a damp pastry brush to prevent sugar crystals forming. Be careful the syrup doesn't darken. Allow to cool.
• 3.
  Meanwhile, with an electric mixer, beat egg yolks until doubled in volume. Beating continuously, slowly add sugar syrup and continue to beat until cool.
• 4.
  Lightly whip the cream until soft peaks form. Fold half the whipped cream with the crumbled pudding and half with the egg mixture. Using a metal spoon, carefully fold the two whipped-cream mixtures together with the cherries and pistachios. Spread the mixture into the terrine mould, pressing down well, then cover with plastic wrap and place in the freezer overnight.
• 5.
  When ready to serve, remove the terrine, invert onto a platter and top with silver cachous.