Start by making the custard: Scrape the seeds from the vanilla pod and add to the milk and cream. Bring the milk and cream to the boil.
Whisk the egg yolks together with the sugar and the plain flour. Add the milk and cream to this mixture and whisk to incorporate. Reheat this mixture over a low heat and cook for 5 minutes until you have thick and glossy custard. Allow this mixture to cool and then place in a piping bag.
For the cream: whisk together the icing sugar and double cream until stiff. Add the Red stag at the last minute and whisk to incorporate the liquid. Place this cream in another piping bag.
Grate the chocolate pieces using a fine grater.
To assemble the trifle, place a layer of the cherries at the bottom of a glass with a generous amount of red stag. Break the sponge fingers into smaller pieces and create a layer on top of the cherries.
Next pipe on some of the custard mixture until the glass is 2/3 full. Pipe on a layer of the red stag Chantilly cream. Finnish the trifle with a sprinkle of grated chocolate and a cherry.
«Replace the cherries in this trifle with strawberries or any other berry that is in season.»