Prepare the torte, jelly, custard and cream the day before you wish to serve this trifle - it takes a while for each element to set. Please note, if you don't like your cake to be jelly soaked you can set the trifle in the order of jelly, custard, cake then cream.

Cut the torte in to small squares and layer the bottom of a trifle bowl evenly.

Place retained 250 g or 8.8 oz cherries over the top of the cake and pour chilled jelly over the base of the trifle bowl. Place in the fridge until completely set - this takes about 2-3 hours.

Once the jelly has set, spoon over the custard and then top with cream. Allow to chill in the fridge for 2 hours or until needed for serving.

Grate chocolate over the top and serve with fresh cherries.

Grease and line a medium sized rectangle baking dish. Preheat oven to 150°C or 300°F fan forced.

Place almonds in to a clean, dry mixer bowl, mill for 10-20 sec/speed 8/MC on, until almonds are a fine ground. Set aside.

Without cleaning the bowl, add the dark chocolate and mill for 10 sec/speed 8/MC on.

Scrape bowl down, ensuring to loosen the chocolate from the bottom of the bowl. Add coconut oil, coconut sugar, vanilla and salt to mixer bowl. Melt for 3 min/50°C or 120°F/speed 2/MC on.

Insert butterfly and set timer for 1 min/speed 2.5/MC off. Slowly add eggs one at a time.

Set timer for 40 sec/speed 3/MC off. Slowly add reserved almond meal to mixture.

Pour mixture in to prepared dish and place into the middle of your oven.

Bake for around 25 min or until cake is fully set. Grain free baking is dependent on individual ovens. Allow the cake to cool completely.

Add water, 250 g cherries (set aside 250 g or 8.8 oz to use in the jelly whole) and coconut sugar to clean mixer bowl. Cook for 10 min/100 degrees/speed 1/MC off.

Blend for 1 min/speed 9/MC on.

Mix gelatine in to a bowl with 1/4 cup of cool water. Add to mixer bowl and blend for 1 min/speed 3/MC on. Allow to cool in fridge for 1 hour before assembly of trifle.

In a clean mixer bowl, insert butterfly and add cream, mascarpone and vanilla. Whip for around 1 min/speed 3/MC on or until soft peaks form - take care not to over whip your cream into butter. Set aside in fridge until assembly.

Without cleaning the bowl from making the cream, add all custard ingredients and cook for 15 min/90 degrees/speed 3/MC on or until custard is thick. Set aside in fridge with a layer of glad wrap over the top of the custard to cool before assembly.