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Photo of Cherry chocolate custard trifles by WW

Cherry chocolate custard trifles

Total Time
25 min
15 min
10 min
Layer choc custard with stewed black cherries and sponge fingers for a dessert guaranteed to hit the spot!



1 tbs

Cocoa powder

3 tsp

Egg yolk

1 medium

Caster sugar

2 tbs

Vanilla bean paste

1 tsp

Skim milk

1 cup(s), (250ml)

Skim milk

1 tbs, extra

Cherries, pitted, frozen

200 g, halved

Cinnamon quill

1 whole

Sponge finger biscuits

8 individual, (96g), broken into bite size pieces


  1. Whisk the cornflour, cocoa, egg yolk, half the sugar, vanilla and 1 tbs milk in a medium bowl until smooth. Heat the remaining milk in a medium saucepan until it comes to a simmer. Whisk into the cornfl our mixture until smooth.
  2. Return the mixture to a clean saucepan over medium-low heat. Cook, stirring, for 3-5 minutes or until the custard thickens and coats the back of the spoon. Remove and set aside to cool slightly. Cover the surface with plastic wrap. Place in the fridge to chill.
  3. Meanwhile, place the cherries, cinnamon stick and remaining sugar in a medium saucepan. Bring to the boil. Reduce heat and simmer for 3-4 minutes or until the cherries are plump. Set aside to cool. Discard the cinnamon stick.
  4. To serve, divide the biscuit between serving glasses. Top with half the cherries and the custard. Top with the remaining cherries. Set aside for 5 minutes for the biscuit to soften.