Black Forest Trifle

Cherry Compote

• 250 g frozen pitted dark cherries
• 250 g tinned pitted black cherries, in syrup, drained, syrup reserved (1 x 425 g tin)
• 50 g water
• 1 Tbsp golden caster sugar
• ½ tsp ground cinnamon (optional)
• 1 Tbsp cornflour, mixed with 2 Tbsp water

Chocolate Swiss Roll

• 4 large eggs
• 100 g golden caster sugar, plus 1 Tbsp for sprinkling
• 80 g self-raising flour
• 20 g cocoa powder (preferably dark)
• 1 pinch fine sea salt

Chocolate Custard

• 180 g milk chocolate, small pieces or callets
• 500 g milk
• 100 g golden caster sugar
• 20 g cornflour
• 2 large eggs
• 20 g unsalted butter (see tip) (optional)

Assembly

• 40 g Kirsch (cherry brandy) (optional)
• 300 g double cream