Method

• 1.
  Grease and line base and sides of a 22cm springform cake pan with baking paper.
• 2.
  Press 400g pudding into base of pan. Spread 2L ice cream over, then cover with remaining 600g pudding, pressing gently to flatten. Freeze for 2 hours or until firm.
• 3.
  Meanwhile, fold the chopped cherries and syrup through the remaining 4L ice cream. Transfer to a plastic container, then cover and freeze, stirring occasionally so the cherries don’t sink to the bottom, for 2-3 hours until just firm.
• 4.
  Using duct tape, secure the ring only (do not use base) of a second 22cm springform cake pan to the first pan to form a two-tier mould. Spread cherry ice cream over the pudding, then cover with plastic wrap and freeze overnight.
• 5.
  The next day, unmould cake by rubbing a hot cloth around pans. Release top pan first, then bottom. Transfer to a serving plate and freeze until ready to serve.
• 6.
  Decorate with chocolate shards and fresh cherries to serve.