Whip the double cream and crème faiche with the icing sugar until it forms soft peaks

Crush the meringues into pieces and stir though the cream

Remove the stones and stalks from the cherries and cut into halves

Soak in the cherry brandy

Put half the cherries into a bowl and crush them, stir though the meringue mixture.

Add some cherry halves to the bottom of each bowl and fold the rest into the mixture

Pour the cream mixture on top of the cherries in the dish

Grate the flutterscotch truffles over the top of each dish