Chocolate Custard

1. Place the ready‑made custard into a saucepan over low heat. Add the chopped dark chocolate.

2. Stir gently until the chocolate melts completely and the mixture becomes smooth and glossy.

3. Remove from heat and let the custard cool fully at room temperature.

Whipped Cream

1. Pour the double cream into a mixing bowl. Add the icing sugar.

2. Using a whisk or an electric mixer, beat until soft peaks form. Be careful not to overwhip — you want the cream to be light and airy.

Prepare the Chocolate Swiss Roll / Sponge

1. Slice the chocolate swiss roll into pieces about 1–2 cm thick, or cut the chocolate sponge cake into similar-sized chunks.

2. If you like, sprinkle 4–5 tbsp of kirsch over the sponge pieces to infuse extra flavor.

Assembly

1. Begin by arranging the sponge or swiss roll slices around the edge of your trifle bowl, and a few pieces at the bottom center.

2. Pour half of the cooled chocolate custard over the sponge base, spreading it evenly.

3. Spoon half of the kirsch‑soaked cherries over the custard, along with half of the brownie bites.

4. Spread half of the whipped cream in a thick, even layer.

5. Add a layer of cherry jam or conserve over the cream.

6. Repeat the layers: remaining sponge (if you have extra), custard, cherries, brownie bites, whipped cream.

7. Finish with a generous layer of whipped cream on top. Decorate with additional fresh cherries and the grated chocolate.

8. Refrigerate the trifle for at least one hour to allow the flavors to meld and the layers to set.