For the cherry-vanilla pudding, pit the cherries. Break the sponge cake into pieces.
Cook a pudding from the milk, the sugar, the vanilla pulp and the pudding powder according to the package instructions.
Pour a third of the pudding into a large preserving jar.
Spread half of the biscuits on top and cover with another third of the pudding.
Top with half of the cherries and then the remaining biscotti.
Cover with the remaining pudding and the remaining cherries. Allow to cool in an open jar. Store in a cool place.
Preparation Tip:
Variation: replace the biscuits with rusks or amaretti.
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