Neven's Black Forest trifle

Method

To make the custard:

1. Put the milk, cream and vanilla pod and seeds in a heavy-based pan set over a gentle heat and cook until it nearly reaches the boil.
2. Meanwhile, put the egg yolks, sugar, cornflour, and whiskey in a large bowl and whisk together until pale and thickened.
3. Remove the hot milk and cream mixture from the heat and slowly whisk it into the egg mixture.
4. Return the mixture to the pot and cook over a gentle heat.
5. Cook, without allowing it to boil, until the custard coats the back of a wooden spoon, stirring continuously, until thickened.
6. Remove from the heat and pour through a sieve into a clean bowl.
7. Add in the chocolate and mix well until the chocolate is melted.
8. Covered with a piece of cling film pressed directly on the surface of the custard to prevent a skin from forming on top.

For the poached cherries:

1. Place the red wine, port, caster sugar, mixed spice, cinnamon stick, and orange zest in a heavy based pan.
2. Whisk to combine and bring to the boil.
3. Boil for 2-3 minutes until slightly thickened.
4. Add in the frozen cherries, return to just boiling point.
5. Remove from the heat and allow to cool completely.

To assemble the trifle:

1. In individual serving dishes or one large trifle bowl place a layer of cherries on the base of the dish.
2. Add a layer of chocolate brownie followed by a spoonful of syrup.
3. Gentle spoon over the chocolate custard.
4. Top with a layer of whipped cream.
5. To serve, scatter over crispy chocolate balls, freshly grated orange zest and 2-3 of the poached cherries to finish.