Make the Cherry Compote: Place the frozen cherries, caster sugar, and 2 tbsp of Kirsch into a medium saucepan. Heat gently over a medium-low heat, stirring occasionally, for 5-7 minutes until the sugar has dissolved and the cherries have softened and released their juices.

Thicken the Compote: In a small bowl, mix the cornflour with 2 tbsp of cold water to form a smooth paste. Pour this into the simmering cherry mixture, stirring continuously. Let it bubble gently for another minute until the sauce thickens and becomes glossy. Remove from the heat and set aside to cool completely.

Prepare the Base: Arrange half of the chocolate cake cubes in a single layer at the bottom of a large trifle bowl (around a 3-litre capacity). Drizzle over a tablespoon or two of extra Kirsch. This step adds moisture and a wonderful boozy kick.

First Layer of Fruit and Custard: Spoon half of the completely cooled cherry compote, including the sauce, over the sponge. Gently pour or spoon half of the vanilla custard over the cherries, spreading it carefully to the edges of the bowl.

Repeat the Layers: Arrange the remaining chocolate cake cubes on top of the custard. Follow with the rest of the cherry compote, and finally, the remaining custard. Smooth the top with the back of a spoon.

Whip the Cream: In a large, clean bowl, pour in the cold double cream, sifted icing sugar, and vanilla. Whisk using an electric or stand mixer until the cream forms soft, pillowy peaks. Be careful not to over-whip it, or it will become grainy. What works best for me is to stop just as the whisk leaves clear trails in the cream.

Top the Trifle: Generously spoon or pipe the whipped cream over the top layer of custard, creating lovely swirls and peaks.

Chill Thoroughly: Cover the bowl with cling film and place it in the fridge to chill for at least 4 hours, but preferably overnight. This allows the sponge to soften and all the flavours to mingle.

Garnish and Serve: Just before you're ready to serve, garnish the trifle. Use a vegetable peeler to shave the dark chocolate over the cream. If using, dot the fresh cherries on top. Serve chilled, straight from the bowl.