Method

• To make cherry compote, combine sugar and water in a small saucepan over a medium heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Boil for about 2 minutes or until syrup is slightly thickened. Place cherries in a large heatproof bowl, pour over hot sugar syrup and gently toss to coat. Cool.
• Meanwhile, trim icing from mud cake and discard. Cut cake into 3cm pieces.
• Beat cream, icing sugar and vanilla in a large bowl with electric mixer until soft peaks form. Fold in mascarpone with a wire whisk until just combined.
• To assemble trifle, spoon 3 heaped Tbsp of the cream mixture over base of a glass trifle dish (about 2.5L capacity). Spoon over half the cherry compote.
• Scatter over half the cake. Drizzle with 1 Tbsp liqueur. Top with half the remaining cream mixture. Repeat layers with remaining cherry compote, cake, liqueur and cream mixture.
• Serve decorated with fresh cherries and grated chocolate.