Frozen Black Forest Trifle - cooking recipe

Ingredients

1 1/3 lbs store-bought round chocolate fudge cake
1 14-15 oz can pitted black cherries in syrup, drained, syrup reserved
2 cups store-bought chocolate custard or pudding
2 cups cream, whipped to medium-stiff peaks
1 tbsp cornstarch
1/2 cup cream cheese, at room temperature
2 tbsp sugar
1 tsp vanilla extract
None None White and dark chocolate curls, to garnish

Preparation

Cut cake in half horizontally. Place bottom half (without icing) in an 8-inch springform pan. (Freeze remaining half to use in another recipe.) Flatten cake to cover base of pan.
Coarsely chop cherries. Sprinkle half the cherries over cake. Drizzle with 2 tablespoons of the reserved syrup.
Place custard in a bowl. Fold in a third of the whipped cream. Spread custard mixture over cherries; level surface. Freeze 1 hour.
Meanwhile, place cornstarch in a small saucepan; whisk in remaining syrup. Heat over moderate heat. Cook, stirring, 3 minutes or until mixture boils and thickens slightly. Cool.
Using an electric mixer, beat cream cheese, sugar and vanilla in a bowl until smooth and combined. Fold in remaining whipped cream, then remaining cherries. Spoon cream cheese mixture over chocolate custard layer; level surface. Drizzle with cooled cherry sauce. Using a skewer, swirl cherry sauce into cream cheese mixture. Freeze 6 hours or until firm. Serve topped with chocolate curls.