Put the fruit in a metal strainer, but not aluminum, to facilitate the successive operations of soaking.

Prepare a large, thick bowl to pour the fruit and syrup into.

On the first day :

In a thick, deep saucepan, make the syrup by mixing 250g of sugar with 300ml of water and bring to a boil, then reduce the heat to low and let it reduce by one third.

Remove the container from the heat and soak the fruit basket in it, making sure to submerge the fruit in the syrup for 24 hours.

On the second day :

Drain the fruit, but leave it in the strainer. Set aside.
Add the additional sugar, kirsch, and the syrup from the previous day and bring to a boil for 10 minutes. Pour this syrup over the fruit and let it rest for 24 hours.

Assemble the cake as follows :

Softened the vanilla ice cream in a robot with a whisk. Add the homemade candied cherries and mix with a wooden spoon. Transfer to a silicone mold and freeze for 6 hours before slicing and serving.