Coffee trifle pudding

Make a thinner-than-usual coffee custard and let it cool completely, stirring from time to time so no crust forms; strain it if it is not smooth.

Whip the heavy whipping cream with the sugar and instant coffee on medium speed just until soft peaks, stopping as soon as it thickens.

Mix half a cup of the whipped cream into the completely cooled custard until smooth.

Whip the rest of the cream on medium-high until it just starts to form stiff peaks; do not overwhip. Set aside for the top layer.

Line the bottom of the bowl with slices of plain pound cake, spoon the coffee custard on liberally and sprinkle cocoa powder through a tea strainer.

Repeat the layers, here three layers of cake, leaving cocoa off the final custard layer.

Fill a ziplock bag with the whipped cream, snip the corner and pipe it over the top, or simply spread dollops evenly.

Dust all over with cocoa powder and decorate with candied cherries if liked.

It can be made two days ahead; it tastes better as the cake soaks up the custard.