Chocolate, Cranberry and Mandarin Trifle

2. While the cranberry mixture is cooking and cooling, place the chocolate cake in a large trifle dish and moisten with the reserved mandarin juice. Sprinkle the mandarins on top.

3. Break half of the bar of chocolate into a small saucepan and add a little of the custard. Warm gently, stirring constantly, until melted. Remove from the heat and stir in the rest of the custard. Leave to cool.

4. Melt the remaining chocolate in a small bowl set over a saucepan of simmering water or in the microwave on high for about 2 minutes. Leave to cool but not set. Line a baking tray with non-stick baking parchment. Make a greaseproof paper piping bag and fill with chocolate. Cut off the tip and pipe freehand stars on the parchment. Leave in a cool place to set hard.

5. Spoon the cranberry mixture over the mandarins then top with the two custards using alternate large spoonfuls. Swirl it with a knife or skewer to give a decorated rippled effect. Chill for at least 4 hours (but up to 48 hours).

6. To serve, pipe or spoon blobs of cream on to the trifle. Carefully peel the chocolate stars from the parchment and set one in each blob of cream.