Bring sour cherry juice to a simmer in a small saucepan over medium heat

Soak gelatine leaves in cold water for 5 minutes until soft. Squeeze out any excess water and add to sour cherry juice, stirring until gelatine has dissolved

Evenly divide mixture into large individual glasses (about 500ml in capacity) and distribute cherries amongst the glasses too, then place in fridge for 3 hours or until set

Stir kirsch, jam and icing sugar into mascarpone and yoghurt until combined

Cut butter cake slices into 3 fingers and place on top of jelly

Spoon over mascarpone mixture, sprinkle with almonds and garnish with cherries