Black Forest Trifle

1. Remove paper wrap from muffins (use gluten free muffins in required), then roughly crumble into base of a trifle bowl (not too finely). Spoon and spread 1/2 of the Morello Cherry fruit preserve over the muffins, then pour brandy evenly over the top and leave to macerate for 15 minutes.
2. Scoop custard into a bowl, then whisk in melted chocolate until combined*.
3. Spoon custard into trifle bowl and spread evenly over muffins and cherry mix. Spoon over remaining cherry jam.
4. Whip cream to soft peaks with vanilla, then spread over the top of trifle. Refrigerate for minimum 2 hours.
5. Just before serving, dust with cocoa powder and grate the remaining chocolate over the top.
6. *if the chocolate doesn’t incorporate fully, warm the custard mix slightly and whisk to combine. The custard should be chocolatey in colour but may still have small chocolate pieces.

Tips

1. To make this non-alcoholic, replace the brandy with 1/2 cup of liquid from canned plums, cherries or raspberries.