Chocolate & Cherry Trifle

For custard, whisk together egg yolks, sugar, corn flour and cocoa in a large bowl. Combine milk and cream in a saucepan over medium heat until hot but not boiling, then pour into egg mixture and whisk until smooth. Pour mixture back into saucepan and place over low-medium heat. Add chocolate and stir until melted. Continue to heat custard until thickened, ensuring it doesn’t boil as it will split. Cover custard directly with plastic wrap so it doesn’t form a skin, and refrigerate to cool and thicken further.

Place cherries and Moscato in a saucepan over medium heat. Cook for 3-4 minutes, stirring occasionally, until cherries begin to release their juice and soften, but still retain their shape. Strain cherries and reserve cherry syrup. Set cherries aside to cool and return syrup to saucepan. Simmer for 3-4 minutes until reduced by half and thickened. Set aside to cool.

Whisk cream and caster sugar together until soft peaks.

To assemble, cut cake horizontally in half. Place one cake layer in the base of a 20cm glass serving bowl and drizzle with some cherry syrup. Cover evenly with half of the custard, followed by half the cream. Scatter the cooked cherries over cream and drizzle with extra syrup. Continue with another layer of cake, syrup, custard and finishing with the remaining cream. Top with fresh cherries and sprinkle with shaved chocolate.