Chocolate and cherry trifle

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 6-8

By Matt Tebbutt

Ingredients

For the cherries

  • 150ml/5fl oz dark rum or kirsch
  • 2 x 425g tins pitted black cherries, drained

For the chocolate sponge

  • 125g/4½oz unsalted butter, softened
  • 125g/4½oz caster sugar
  • 2 free-range eggs
  • 225g/8oz self-raising flour
  • 60g/2¼oz cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 200ml/7fl oz dark dark rum or kirsch
  • cherry jam to spread

For the custard

  • 250ml/9fl oz double cream
  • 250ml/9fl oz full-fat milk
  • 1 tsp vanilla extract
  • 6 free-range egg yolks, beaten
  • 100g/3½oz caster sugar
  • 2 tbsp cornflour

For the cream topping

  • 500g/1lb 2oz mascarpone
  • 500g/1lb 2oz double cream
  • 1 vanilla pod, seeds only

For the chocolate sauce

  • splash double cream
  • 150ml/5fl oz full-fat milk
  • 30g/1oz caster sugar
  • 200g/7oz dark chocolate (minimum 70% cocoa solids), broken into pieces
  • 25g/1oz unsalted butter
  • pinch salt

To serve

  • 50g/1¾oz dark chocolate, for shaving
  • griottine cherries