In the bowl of a stand mixer with paddle attachment or a large mixing bowl with handheld beater, beat together the sugar, softened butter and oil on medium-high speed until very pale and creamy.

Scrape down sides of the bowl. Add the eggs and vanilla and beat on low-medium for 1 minute until fully incorporated and looking just a little fluffy. Scrape down the sides of the bowl during if needed.

Swap to a spatula and add just ⅓ of the flour, all off the baking powder and salt. Stir in gently until combined.

Add the whole milk and stir through. Follow with half of the remaining flour and stir gently again to combine.

Finally, stir in the buttermilk until just incorporated and then the remaining flour until just incorporated. Be careful not to overmix.

Divide the cake batter evenly between the three cake tins and bake for 23-25 minutes until a toothpick or cake tester comes out clean.

Let them cool in the tins for 5-10 minutes then turn it out onto a wire rack to cool completely

Bring to a boil over medium heat, then turn the heat down so that it’s just simmering. Simmer stirring every so often for about 10 minutes until the cherries have softened and the sauce is reduced and thick. If it gets too thick, you can add a dash of water to loosen the mixture.

Place the gelatine into a small bowl or jug and pour over the water. Let it soften for a couple of minutes.

Heat in the microwave for 10 seconds and stir to dissolve the gelatine into the water. If it’s not liquid, you can microwave again for 5-7 seconds at a time, just until it’s dissolved and liquid enough to stir. Don’t overheat the gelatine or it will lose it’s efficacy. Set aside. If it hardens too much by the time you need it you can microwave for 3 seconds at a time until it’s fluid again.

Once the white chocolate mixture is no longer hot: In a large bowl with an electric mixer, beat the remaining cold cream, white chocolate mixture, sugar and vanilla until it just reaches soft peaks.

With the mixer running on low, gradually pour in gelatine mixture, beating for another 10-20 seconds, just until it reaches stiff peaks. Don’t overwhip or it will turn grainy.

It’s a good idea at this point to chill the cake for 30 minutes so the cream can begin to set. If you have space in the freezer, that’s even better but no longer than 30 minutes.

Before serving, top with shaved white chocolate and pitted fresh cherries.