Line a charlotte mold with spoon biscuits (do not soak them), placing the domed side against the bottom and sides of the mold.
Fill the center with vanilla ice cream, packing it firmly. Cover the top with more biscuits.
Place the prepared mold in the freezer until ready to serve.
For the cherry compote: Wash and pit the cherries. Place them in a saucepan with 1/2 glass of water. Cook for 10 minutes, then stir in the redcurrant jelly. Let cool.
Unmold the charlotte in the center of a serving dish. Whip the cream with icing sugar and pipe decoratively on top.
Serve with the cherry compote.
Source: Les Bons Desserts by Claire Minières
