1-Begin by preparing the custard, which is the heart of the layers. First, boil 2 cups of milk with 5 tablespoons of sugar in a saucepan over medium heat until it simmers gently. While that’s heating, mix the ⅓ cup custard powder and 6 tablespoons cocoa powder with ½ cup cold milk in a separate bowl to eliminate lumps, creating a smooth paste.

2-Next, temper the mixture by slowly adding a ladle of the hot milk to the custard paste, stirring constantly to avoid curdling. Pour this back into the saucepan and cook over low heat, stirring until it thickens to a spreadable consistency. Once done, sprinkle 1 tablespoon of sugar on top to prevent a skin from forming, and let it cool slightly. This step ensures the custard holds the trifle’s structure without becoming runny.

3-Now, move on to assembling the trifle. Slice the chocolate Swiss roll into ½ inch pieces, then soak them in 4 tablespoons of cherry brandy or syrup for about 10 minutes. This allows the cake to absorb the flavors deeply, making each layer more delicious. Layer the soaked slices at the bottom of a large bowl, followed by a generous spread of the homemade chocolate custard and the cherry pie filling for that classic contrast.

4-Repeat the layers with the remaining ingredients to build height and flavor. For the topping, whip the 1 cup of double cream to soft peaks using a hand mixer, which takes just a minute or two for that light, fluffy finish. Spread it over the top and add decorative cherries or chocolate flakes for a beautiful presentation. Finally, chill the trifle in the refrigerator for at least an hour to let everything set and enhance the taste.