Drain the cherries through a sieve into a measuring jug, topping up with cold water to make a pint (568ml), if needed. Pour into a medium pan and place on a medium heat. Transfer the cherries to a bowl.

To make the chocolate curls, lay the unwrapped chocolate on the work surface, flat side up. Carefully drag a chef’s knife towards you, from top to bottom. Repeat until you have 6 to 8 good curls. Transfer the curls to a plate, and leave in the fridge until you’re ready to decorate.

Snap the remaining chocolate into a heatproof bowl, add a pinch of sea salt and place over the pan of the cherry liquor, until melted.

Snap 4 gelatine leaves into a small bowl, cover with cold water, and set aside to dissolve.

Remove the bowl of chocolate from the heat, pour in the custard and mix until completely combined.

Whisk the gelatine into the cherry juice until dissolved, then pour into the trifle dish. Scatter in a handful of the cherries and leave to cool, then place in the fridge for 4 hours until set.

Toast the hazelnuts in a dry pan for 5 minutes, until golden. Tip into a pestle and mortar and bash to crumbs.

Pour the cream into a large mixing bowl, add the vanilla bean paste and sugar, and whisk to soft peaks.

Next, layer up the trifle. Spoon over ⅓ of the chocolate custard, spreading out with a spatula, and then top with 1 slice of panettone. Dot cherries over the panettone and drizzle with a little of the juice from the bottom of the bowl.

Repeat with a layer of cream, chocolate custard, panettone, and cherries and syrup until you have 3 x each layer. Pipe over a final layer of cream (or you can just spoon it on, if you prefer).

Sprinkle over the chocolate curls, scatter over the hazelnut crumbs and take to the table.