Individual Black Forest trifles

Ingredients

• 1 jam Swiss roll
• 50 g ground almonds
• 425 g can black pitted cherries, preferably in juice
• 150 g cocktail cherries in maraschino flavour syrup
• 410 can cherry pie filling
• 67 g pkt chocolate flavour Angel Delight
• 300 ml full cream milk
• 300 ml whipping cream
• 50 g bar milk chocolate, grated

Method

1. Cut the Swiss roll into six slices and place one in each of six dessert dishes. Sprinkle over the ground almonds.
2. Drain the canned black cherries, reserving their juice. Drain the cocktail cherries separately and reserve their syrup.
3. Combine half of the reserved cherry juice with 2 tablespoons cocktail-cherry syrup. Spoon this liquid over the cake and leave it to soak for a few minutes.
4. Mix the black cherries with the cherry pie filling and divide the mixture between the dishes.
5. Prepare the chocolate dessert mix with the full-cream milk according to its packet directions. Spoon it over the cherries and refrigerate until set.
6. Whip the cream to soft peaks and add it to the trifles. Finish with grated milk chocolate and cocktail cherries, then refrigerate for no more than 6 hours before serving.