Black Forest Trifle with Kirsch-Soaked Cherries

This wickedly indulgent dessert combines layers of chocolate custard, cherries, kirsch and cream, for a totally heavenly experience.

Preparation time :	20 minutes
Cooking time :	5 minutes
Total time :	25 minutes

Serves: 8

Ingredients

2 tbsp caster sugar
½ tsp vanilla extract
390g jar Opies Black Cherries with Kirsch
250g pack Spécialité Locale Chocolate Fingerellas, halved lengthways (from the pre-packed cake section)
75g Waitrose Continental Plain Chocolate
500g pot Waitrose Fresh Vanilla Custard
250g tub Galbani Santa Lucia Italian Mascarpone
284ml pot Waitrose Whipping Cream

Method

1. Drain the cherries in a sieve over a bowl, reserving the kirsch. Arrange half of the fingerellas in the base and around the sides of a large trifle dish or glass bowl, and spoon 6 tablespoons of the reserved kirsch over the top. Scatter over half of the cherries.
2. Break 50g of the chocolate into small pieces and place in a bowl over a pan of simmering water (do not allow the water to touch the bowl). When the chocolate has melted, remove from the heat and stir in the custard.
3. In a separate bowl, whip the mascarpone and cream with the sugar and vanilla until smooth and slightly thickened, then spoon half the mixture over the cherries. Add the remaining fingerellas, spoon over 3 more tablespoons of the kirsch and top with the remaining cherries.
4. Spoon the chocolate custard over and finish with the remaining cream mixture. Using a potato peeler, shave the rest of the chocolate over the top of the trifle. Chill until ready to serve.

Cook's tips

This trifle tastes even better if made in advance, allowing the alcohol to soak into the sponge fingers. Keep covered in the fridge until ready to serve. If you prefer, make 8 individual trifles.