First, make the genoise sponge. Whisk the egg yolks and sugar together using an electric hand whisk, until it reaches the ribbon stage.
Fold in the flour and melted butter.
Spoon the batter into a 7 inch square silicone pan, and bake for approx. 15 minutes at 180 degrees.
Allow to cool on a rack.
Cut out a circle just smaller than the base of your cake tin once it is completely cool.
Line your cake tin with clingfilm, I used a deep seven inch round tin I use for Christmas cakes.
Place your sponge circle in the bottom of the tin.
Stand the spong fingers around the edges of the tin.
Now make the bavarois.
Whisk the egg yolks and caster sugar in a bowl, until thick and doubled in volume.
Place the milk and vanilla bean paste in a large plastic jug. Microwave for two minutes approx on high, until it is nearly at boiling point.
Add the milk to the egg yolk and sugar mixture and whisk briefly.
Place the bowl in the microwave and heat on high for one to two minutes, stirring after each minute, until the mixture coats the back of a wooden sooon.
Drain the leaf gelatine and stir it in until completely dissolved.
Fold in the lightly whipped cream.
Pout the bavarois into the tin on top of the genoise sponge, and refrigerate until set.
Once set, make the jelly up as per the packet instructions. Wait until it has cooled down! (Which I obviously did not manage to do).
Pour the cool jelly mixture on top of the bavarois and place in the fridge to set. This took four hours for me.
Once set, use the edge of the clingfilm lining your tin to pull the Charlotte out. Remove the clingfilm and place it on your serving dish or cake stand.
Whip your remaining cream to soft peak stage, and pipe it on as desired using a piping bag.
Chop the cherries and place on top to decorate.
Serve and go for a long run afterwards!