2 tablespoons crème de cassis or syrup from canned cherries
425 g (14 oz) can black cherries in light syrup, drained
Stir 2 tablespoons of the icing sugar into the coffee. Arrange the sponge fingers in the bottoms of 4 individual glass dishes, then pour over the black coffee and set aside to soak for about 5 minutes.
Meanwhile, beat the remaining icing sugar into the mascarpone and double cream with the crème de cassis or cherry syrup. Spoon over the sponge fingers and chill in the refrigerator for 10–15 minutes. Spoon the drained cherries on top to serve.