Serves: 8

Ready in: 25 mins

Ingredients

500ml ready-made chilled custard

100g dark chocolate, broken into pieces

400g chocolate sponge cake or swiss roll, sliced

350g fresh cherries, halved and stones removed

425g tin cherries in syrup

300g tub double cream

200ml tub crème fraîche

25g icing sugar

Grated chocolate, to decorate, and fresh cherries (optional)

Method

Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and leave to cool.

Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Set aside in the fridge until ready to assemble.

Drain the jar of cherries, reserving the syrup.  Mix the jar of cherries with the fresh cherry halves.

Take 8 small serving glasses. Into each put a single layer of the sliced cake.  Drizzle over a little syrup. Then top with some mixed cherries, custard and whipped cream. Repeat these layers once again, finishing with a thick layer of cream on each.

You can optionally decorate the top of the trifles with a dusting of cocoa or grated chocolate and some fresh cherries if you have some spare.