Instructions: Dissolve cornflour in a small amount of cold water.

Drain juice from cherries, bring to boil with sugar, add half liqueur and thicken with cornflour. Sauce should be pourable. Add cherries to sauce and allow to cool.

Cut sponge into cubes and place half in a glass serving bowl. Sprinkle with liqueur and spoon over 1/2 the cherries in sauce. Spoon over half the custard.

Sprinkle with grated chocolate.

Add a second layer of cake, then cherries and finish with a layer of custard.

Cover and chill several hours.

Before serving, spread with whipped cream and arrange a pile of chocolate swirls in the center of the trifle. Dust with icing sugar.

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