Black Forest Trifle

Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the eggs and sweetener into a large mixing bowl. Mix with an electric hand whisk for 5 minutes until thick, you should be able to see visible ribbons on the top of the mixture when you lift the whisks out.

Sift the flour and cocoa powder into the mixture. Gently fold using a spatula, until all the flour and cocoa are fully incorporated. Pour the mixture into the lined baking tray and gently spread out to the corners, making sure the top is level.

Bake in the oven for 8-10 minutes. You will know the sponge is cooked if you gently put your finger on the top and no indent is left. If your finger leaves a mark, pop it back in the oven for another 2 minutes.

Remove from the oven and turn out from the tin onto a clean sheet of non-stick baking paper or a clean tea towel. Remove the baking paper and roll the cake up from the long side of the cake, with the tea towel or baking paper to form a swiss roll. Leave to cool completely.

While the cake is cooling, make the custard. Place the egg yolk, cornflour, cocoa powder, sweetener and 1 tbsp of the milk in a heatproof jug. Mix until smooth.

Place the remaining milk in a small saucepan and place over a medium heat. Heat until steaming hot, taking care not to let the milk burn or boil over. Pour the steaming hot milk into the jug containing the cocoa mixture and stir well.

Pour back into the saucepan and return to a medium heat. Stir constantly with a wooden spoon or balloon whisk and cook gently for about 4 minutes, until small bubbles appear on the surface and the custard thickens. As soon as the custard has thickened, remove it from the heat.

Scrape the custard into a small bowl to cool. Cover the surface of the custard with cling film to stop a skin forming. In a small bowl mix the mascarpone and cherry jam until combined.

Once the cake is cooled, carefully unroll from the tea towel or paper. Spread over the mascarpone filling. Roll back up and cut into 10 slices. Cut two of the slices in half.

Place the half slices in the bottom of each serving dish and arrange 2 full slices around the edges of the dishes. Divide the cherries and any juice between the dishes, pouring on-top of the cake.

When the custard is just cool, remove the cling film and stir with a balloon whisk to ensure it's smooth. Divide the custard between the dishes and spread out to make a thin layer. Place in the fridge and chill for about 30 minutes or until ready to serve.

When ready to serve, top with a swirl of aerosol cream and a sprinkling of flake chocolate. Add a cherry to each dish and serve.