1-First, cook the custard: Boil 2 cups of milk with 5 tablespoons of sugar in a pot, then gradually add the mixture of ⅓ cup custard powder, 6 tablespoons cocoa powder, and ½ cup additional milk until it thickens. Let it cool before using.

2-Next, slice the chocolate Swiss roll into 1 cm thick pieces and soak them with 4 tablespoons of cherry brandy or an alternative like cherry syrup.

3-Start layering in your serving dish: Place the soaked Swiss roll pieces at the bottom, followed by a layer of the 1 can (385g) cherry pie filling.

4-Add the homemade chocolate custard over the cherry layer, spreading it evenly.

5-Repeat the layers once more for a fuller trifle, ending with the whipped double cream on top.

6-Whip 1 cup of double cream to soft peaks and spread it as the final layer, then chill the entire dessert before serving. Garnish with cherries, chocolate flakes, or decorative silver balls for a polished look.