– Roll out the puff pastry thinly and cut out 3 round cakes. Slightly stab the cakes with a fork, drizzle with water and bake for 20 minutes at 430^oF (220^oC). Cool.

– Pour half of the liqueur into the custard and beat.

– Add the remaining liqueur and some water to the chantilly.

– Put the cakes one on another with the custard layer between them, coat with the chantilly. Decorate with the nuts, cream and cherry.