250g mascarpone cheese
½ cup sour cream
¼ cup brown sugar, firmly packed
2 tsps vanilla essence
300ml tub thickened cream
670g jar morello cherries
1/3 cup sweet sherry
250g packet sponge finger biscuits
Cocoa, to decorate
Beat mascarpone, sour cream, sugar and vanilla in a small bowl of an electric mixer until smooth. Transfer to a large bowl. Beat thickened cream in same clean bowl of an electric mixer until soft peaks form. Fold into mascarpone mixture.
Drain cherries, reserving 1 cup juice. Combine reserved juice and sherry in a shallow dish. One at a time, dip half the biscuits in juice mixture until just soaked. Arrange over base of a glass trifle dish (11-cup capacity), trimming to fit.
Scatter half the cherries over biscuits. Top with half the mascarpone mixture. Repeat layering with remaining biscuits, liquid, cherries and mascarpone mixture. Cover. Refrigerate overnight.
To serve, dust with sifted cocoa.