For cherry compote:

1. In a pan add the cherries, sugar and lemon juice.
2. Simmer on medium heat until the cherries are soft and almost mushy.
3. It will start to liquidise.
4. Mix the corn starch with a few tablespoon of water and add into the pan, to thicken up the compote.
5. Remove from heat when the compote is glazed and thickened, it will take all in all just 10 -15 mins.
6. If not used immediately store in airtight container and refrigerate for up to 3 weeks.

For vanilla genoise:

1. Preheat the oven to 180C.
2. Using double boiling method, place 4 eggs with sugar in mixer bowl, with boiling water underneath.
3. Hand whisk until pale and sugar is fully melted.
4. Add in the vanilla and transfer to stand mixer, beat until pale and triple in volume.
5. Sift the flour and fold into the batter.
6. Take 3 tbsp of batter and mix in with the melted butter.
7. Add the butter mix back into the batter, and fold just until combined.
8. Pour the cake batter onto a baking sheet or large pie pan.
9. Bake for 20-25 minutes until top is springy and golden.
10. Once cooled, cut out circles using the rim of glass you are using for trifle.

To assemble the trifle:

1. Whisk the single cream with mascarpone and vanilla extract until soft peaks are formed.
2. Optionally you can sweeten it with icing sugar ( 1-2 tbsp).
3. Place a sponge circle on the bottom of glass.
4. Spoon some cherry compote and pipe the mascarpone on top.
5. Repeat layer with sponge> compote > whipped mascarpone.
6. For top layer, pipe cream decorations on the edge rim of jar/ glass and put the compote in the middle.
7. Refrigerate until serving time. ( best served within same day of assembly).