very easy serves 4
20 minutes none + 2 hours to chill
200 ml/7 1 oz strong black coffee, cooled to room temperature 6 tbsp cherry brandy
16 trifle sponges 250 g/9 oz mascarpone 300 ml/10 1 oz double cream, lightly whipped
3tbsp icing sugar 275 g/9/2 oz sweet cherries, halved and stoned 60 g/2 oz chocolate, curls or grated
whole cherries, to decorate
Pour the cooled coffee into a jug and stir in the cherry brandy. Put half of the trifle sponges into the bottom of a serving dish, then pour over half of the coffee mixture.
Put the mascarpone into a separate bowl along with the cream and sugar and mix together well. Spread half of the mascarpone mixture over the coffee-soaked trifle sponges, then top with half of the cherries. Arrange the remaining trifle sponges on top. Pour over the remaining coffee mixture and top with the remaining cherries. Finish with a layer of mascarpone mixture. Scatter over the grated chocolate, cover with clingfilm, and chill in the refrigerator for at least 2 hours.
Remove from the refrigerator, decorate with cherries and serve.