Place 40 grams of the caster sugar, the cocoa powder & salt into a medium saucepan then whisk in 100ml of the milk to dissolve the cocoa.

Add in the rest of the milk, the cream & vanilla pod then set over a medium-low heat & cook until steaming hot, stirring frequently.

If you're using a vanilla pod, scrape out the seeds then add both the seeds & pod into the milk.

Next, add the yolks, cornflour & remaining 40 grams of sugar into a mixing bowl then whisk until combined & smooth.

Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.

Cook over a medium heat, whisking constantly until the custard is thick & starting to bubble.

Once the custard is cooked, take the pan off the heat then add in the chopped chocolate & butter. Leave for 30 seconds then whisk the custard, to melt the chocolate.

Next, give the custard a quick blitz with a stick blender then stir in the amaretto.

Pass the custard into a container through a sieve then cover the surface with a piece of clingfilm. Leave to cool then chill in the fridge until completely cold.

Add the cherries into a large saucepan, along with the sugar, butter, lemon juice & salt. Set the pan over a medium-low heat & cook, stirring frequently until the cherries have softened slightly & they have released lots of juice.

Whilst the cherries are cooking, place the cornflour & water into a bowl then stir to make a smooth paste.

Once the cherries are ready, turn the heat up to medium then stir in the cornflour paste.

Take the pan off the heat then stir in the vanilla paste & almond extract. Transfer the filling to a container, leave to cool then chill in the fridge until completely cold.

Add the mascarpone, icing sugar, vanilla paste & 150g of the double cream into the bowl of a stand mixer then whisk for 30 seconds on a medium-low speed, to break up the mascarpone.

Next, add the remaining 450 grams of double cream into the bowl then whisk on a medium speed until you've got gently whipped cream that's reached soft peaks.

Transfer half of the whipped cream into a piping bag & chill in the fridge until needed.

Cut your chocolate Swiss roll into 10 x 1cm thick slices.

Transfer the chilled chocolate custard into a mixing bowl then whisk briefly until smooth.

Now to layer up the trifle. First, place 5 slices of Swiss roll into the bottom of the trifle bowl, overlapping them slightly to make an even layer.

Spoon half of the chocolate custard over the Swiss roll, spreading it out so that it completely covers the cake.

Spoon half of the cherry pie filling on top of the custard, followed by the whipped cream (from the mixing bowl).

Next, add another layer of Swiss roll on top of the cream, followed by another layer of custard & another layer of cherries then chill the trifle in the fridge for at least an hour before finishing & serving.

To finish the trifle, pipe the remaining whipped cream on top (in your desired pattern) then place a few fresh cherries on top. Grate a generous amount of dark chocolate on top of the trifle then serve.