• Begin by making the custard.

  Place the milk into a saucepan and bring to the boil.
  
• In the meantime, place the caster sugar, vanilla bean paste, eggs and cornflour into a bowl and whisk together.
  
• Once bubbles start to appear in the milk, turn off the heat.
  
• Add a ladle of the hot milk to the egg mixture and whisk well, then add a second ladle and whisk again.
  
• Pour the remaining milk into the eggs and whisk well then return to the pan over a medium heat stirring until it has thickened.
  
• Once thickened stir in the chopped chocolate and stir until melted and combined and smooth.
  
• Pour into a bowl and cover with clingfilm ensuring the film sits on top of the custard to prevent a skin forming.
  
• Place in the fridge to chill for a few hours.
• Whisk the cream and sugar until it forms soft peaks then chill until ready to use.
  
• Slice the swiss roll into 8-10 slices.
  
• Place them upright around the edges of the trifle dish and along the base of the dish.
  
• Spread a layer of the chocolate custard on top of the sponge followed by a layer of the whipped cream.
  
• Add a second layer of sliced swiss roll but flat layers then top again with the custard and finally a deep layer of the whipped cream.
• Grate over chocolate and decorate with individual chocolates.
  
• Chill in the fridge until ready to serve.

(You can make this a Tiramisu trifle by soaking the sponge in Amaretto and espresso and adding baileys into the custard)