Black Forest Trifles - cooking recipe

Ingredients

None None FOR THE CHOCOLATE CUSTARD
1/3 cup granulated sugar
2 tbsp cornstarch
1 cup milk
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
None None FOR THE TRIFLES
2 cans (15 oz each) pitted black cherries in syrup
1/3 cup cherry brandy
12 oz prepared or store-bought unfrosted chocolate cake, cut into 3/4-inch cubed
1 tub (8 oz) mascarpone cheese
1 cup heavy cream
2 tbsp powdered sugar
2 tsp unflavored gelatin

Preparation

For the chocolate custard, mix the sugar and cornstarch in a medium saucepan. Gradually whisk in the milk and cream. Stir on medium heat until the custard boils and thickens. Remove from the heat. Stir in the chocolate until smooth.
Drain the cherries and reserve the syrup (you need 1 1/4 cups). Combine the brandy and drained cherries in a medium bowl.
Divide the cake among eight 1 1/2-cup serving glasses. Spoon the cherry mixture over the cake and top with warm chocolate custard. Refrigerate for 30 mins.
For the mascarpone cream, beat the mascarpone, cream and powdered sugar in a medium bowl with an electric mixer until soft peaks form. Spread the mascarpone cream over the custard and refrigerate for 15 mins.
Sprinkle the gelatin over 2 tbsp water in a small bowl. Stand the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Cool for 5 mins. Stir the gelatin into the reserved cherry syrup. Refrigerate for 20 mins. Top the trifles with cherry gelatin and refrigerate for 3 hours or until the gelatin sets. Top with fresh cherries, if desired.