Trifle Black Forest

Preheat the oven to 220°C (Gas 7). Line the tin with baking parchment and brush lightly with the butter. Chill for 5 minutes. Then dust it with 1 teaspoon of cocoa powder, tipping off any excess.

Whisk the egg yolks with 100g of the sugar in a bowl until light and fluffy. In a separate bowl, whisk the egg whites to form stiff peaks, then whisk in the remaining sugar until glossy.

Sift the cocoa powder and flour into a bowl. Gently fold the cocoa mixture and egg white mixture into the egg yolk mixture, in batches, so that you lose as little air as possible. Pour the batter into the tin evenly.

Bake the sponge for 7-10 minutes, until it is well risen and an inserted toothpick comes out clean. Remove from the heat and cool in the tin for 2 minutes, before transferring to a wire rack to cool completely.

For the custard, whisk the egg yolks, sugar, cocoa powder, and cornflour in a large bowl, until smooth. Heat the milk and cream in a heavy-based saucepan and gradually pour over the egg yolk mixture.

Pour the custard mixture into a clean pan and bring to the boil. Then reduce the heat and cook for 3-4 minutes, stirring, until thick. Transfer to a shallow bowl, cover, cool, then chill.

Combine the cherries and 1 tablespoon of sugar in a bowl. Leave to thaw, then chop into pieces and reserve the liquid. Cut the sponge into pieces and spread half of it in a single layer in the bowl. Sprinkle over half of the Kirsch and top with a single layer of the cherries.

Spread over half of the cold custard and half of the whipped cream. Repeat to add another layer each of the sponge, Kirsch, cherries, custard, and cream. Sprinkle with the chocolate and chill for at least 4 hours before serving. You can store it in the fridge for up to 1 day.