Espresso cherry trifle

Quick and easy, these decadent coffee, cherry and chocolate trifles are the perfect dessert for when you dont have a lot of time.

Combine marsala, sugar and coffee in a jug. Stir until sugar dissolves.
Divide the sponge slices between four 400ml-capacity whisky glasses. Reserve 1 tablespoon of the coffee mixture. Drizzle remaining coffee mixture over the sponge slices.
Top with half the chocolate, and all the custard and cherries. Drizzle with the reserved coffee mixture. Sprinkle with the remaining chocolate and serve.

Source

2 tbsp marsala

2 tbsp caster sugar

1/2 cup strong espresso coffee, cooled slightly

4 mini jam sponge rolls, cut into 5mm-thick slices

50g good-quality dark chocolate, grated

1/2 cup thick vanilla custard

425g can black pitted cherries, drained

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