Line a charlotte mold with spoon biscuits (do not soak them) by placing the domed part of the biscuits against the bottom and sides of the mould.
Fill the hollow with vanilla ice cream. Pack well. Cover with cookies.
Place the prepared mold in the refrigerator (evaporator or freezer compartment) until ready to serve.
Prepare the cherry compote:wash and pit them.
Put them with 1/2 glass of water in a saucepan. Cook for ten minutes. Then add the currant jelly. Mix and let cool.
Unmold the charlotte in the center of a dish. Decorate with a piping bag with the whipped and sweetened cream.
Serve with cherry compote.
Source:Les Bons Desserts. Claire Minières
