1First make the custard. In a large heatproof bowl, mix the caster sugar with the cornflour, then whisk in the egg and egg yolks. Set aside.
2 Pour the milk and cream into your Circulon Milkpan. Slit the vanilla pod most of the way down the length then scrape out the seeds - add the seeds and the pod to the milk and cream in the pan. Heat gently over medium-low heat until hot but do not allow to boil. Remove the vanilla pod and discard.
3 Using the spout on the pan, very slowly trickle the hot cream mixture over the egg and sugar mixture in the bowl, whisking as you go. Once it is all combined, rinse the pan and pour the mixture back into it. Place back on to a medium low heat and stir until the custard has thickened.
4 Pour into a clean bowl or jug and cover the surface of the custard directly with cling film so that it doesn’t form a skin. Set aside and allow to cool.
5 Place the pitted cherries into your Circulon Saucepan and pour over 100ml of cherry juice. Cook gently for 5 minutes then stir in the jam and cook for another 2 minutes until the cherries are slightly soft but still holding together. Set aside to cool.
6 Pour the brandy or Kirsch (or extra cherry juice) and the remaining 100ml cherry juice into a wide shallow bowl and briefly dip the sponge fingers into the liquid then transfer to a glass trifle bowl.
7 Now dip the ratafia biscuits but keep separate. Pour any remaining liquid over the sponge fingers in the bowl.
8 Whip the double or whipping cream in a large bowl.
9 When the cherries are cooled spoon them over the soaked sponge in the dish. Add the ratafia biscuits on top of the cherries. Now spoon over the cooled custard followed by the whipped cream, making soft peaks on the top for decoration.
10 Decorate the top of the trifle with the flaked almonds, grated chocolate and whole cherries and chill until ready to serve.