Grease and line base and sides of a 22cm springform cake pan with baking paper.

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.

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.

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.

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.

Decorate with chocolate shards and fresh cherries to serve.