Ready in: 25 mins
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)
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.