Trifle de cerezas y chocolate salado

Directions

Cherry and salted chocolate trifle

1. To assemble the trifle, start by whipping the cream with the icing sugar and vanilla extract, then transfer the whipped cream into a piping bag.

2. In a clean, large trifle dish, start with half of the chocolate sponge. Next, add your cherry jam, and sprinkle on some Maldon Sea Salt.
3. Add chocolate custard and smooth out flat. Follow with the second half of the chocolate sponge and top with whipped cream.
4. Garnish with fresh cherries, grated dark chocolate, and a final sprinkle of Maldon Sea Salt.

Salted chocolate sponge

1. Preheat the oven to 180°C.

2. Whisk the eggs well, add sugar and salt, and whisk until light in colour and aerated.
3. Sift flour and cocoa powder into the egg mixture and fold through carefully.
4. Line a baking sheet with baking paper and pour in the batter. Bake for 20 minutes or until a skewer comes out clean.
5. Allow it to cool on a rack for 2 hours before use.

Chocolate custard

1. Heat milk, cream, and vanilla bean seeds in a saucepan (do not boil).

2. Whisk egg yolks, sugar, and cornflour until sugar dissolves and yolks lighten.
3. Gradually pour hot milk into yolks, then return the mixture to the pot. Cook over medium heat, stirring, until custard thickens.
4. Remove from heat, add chocolate, and stir until absorbed.
5. Cool completely in the fridge before use.

Cherry Jam

1. Cook cherries, sugar, and lemon juice on medium-high heat.

2. Cook for 12-15 minutes, then mix cornflour with 20ml (about 4 tsp) water and add to the jam. Cook for another 5 minutes.
3. Chill completely in the fridge.