Drain the cherries for at least 2 hours, until they are fairly dry.
Beat the cream very firmly with the vanilla sugar and the cream stiffener. Mix the sour cream with the sugar and rum, then carefully fold into the cream.
Put the cherries in a large bowl, pour the sour cream and cream mixture over it and stir gently. Chill for a few hours so that the mixture becomes a little firmer.
It`s a bit high in calories, but all the more delicious! In summer, this cream is often served as a main course - a dessert that can be eaten without a main course on hot days.
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