Pour the cream into a large bowl and place in the freezer for 30 minutes.
Melt the white chocolate in a bain-marie. Remove the bowl, add the ricotta and the kirsch and mix well. Set aside.
Using an electric whisk or a food processor, whip the mascarpone and chilled cream together until thick. Gradually whisk in the sugar.
Put half the biscuits in the base of the soufflé dish, then add half the white chocolate cream, half the cherries and half the mascarpone cream. Repeat these layers.
Refrigerate for at least 4 hours.
Shave the white chocolate for the topping and sprinkle over the top of the cake. Arrange the cherries in the center.
If you want to turn the cake out, line the soufflé dish with cling film (plastic wrap) and layer the ingredients in the reverse order, starting with a layer of mascarpone cream and finishing with the biscuits.
Recipe from Fridge Cakes by Jean-Luc Sady, photos by Isabelle Kanako.
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