Black Forest Trifle

Add Dark Chocolate (75 g) and ¼ cup of Cream (4 Tbsp) in a microwave-safe bowl, microwave in 30-second increments, and stir until the chocolate is fully melted.

Add in the Cherry Liqueur (1 Tbsp) and mix until the ganache is smooth. Cover with the plastic wrap over the top and keep in the fridge to cool.

Whip the rest of the Cream (180 mL) until soft peak forms. Add the cooled ganache, whip until forms a medium-hard peak, then transfer it to the piping bags.

Mix the Espresso (4 Tbsp) and Kirsch (1 Tbsp) in a small bowl.

To assemble, pipe some chocolate mousse at the bottom of the glass. Quickly dip the Ladyfingers (2) in the coffee mixture, and place them over the mousse. Then spread some Cherry Jam (4 Tbsp) over the ladyfinger. Layer with Sweet Cherries (225 g) and pipe the chocolate mousse over the cherry. Use a spatula to flatten the top.

Garnish with Chocolate Shavings (4 Tbsp) and mousse over the top along with the whole cherry.