Whisk the eggs with the sugar and grated lemon zest. Then add the cream and milk, mix briefly and add the sifted flour.
Mix all the ingredients together thoroughly. Arrange the Cherries in Fabbri liqueur on the bottom of a buttered and floured ceramic baking dish and pour in the liquid clafoutis mixture.
Bake in a static oven at 180 degrees for approx. 40 minutes. The dessert is ready when a caramelised crust forms on the surface.
Leave to cool and dust with icing sugar.