75 g (3 oz) plain dark chocolate, broken into small pieces
500 g (1 lb) pot fresh vanilla custard
400 g (13 oz) shop-bought chocolate Swiss roll, cut into 1 cm (1/2 inch) thick slices
100 g (3 1/2 oz) cherry conserve or jam
4 tablespoons kirsch
450 g (14 1/2 oz) cherries, halved and pitted, plus extra to decorate
450 ml (3/4 pint) whipping cream
chocolate curls, to decorate
Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then leave to cool. Place the custard in a bowl and whisk in the melted chocolate.
Line the sides and base of a 20 cm (8 inch) trifle bowl with the Swiss roll. Mix together the jam and kirsch in a bowl, then spoon over the sponge. Scatter the cherries over the top and spoon over the chocolate custard.
Lightly whip the cream in a bowl with a hand-held electric whisk until it forms soft peaks, then spoon over the custard. Decorate with chocolate curls and a few extra cherries. Serve immediately or chill until ready to serve.