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. Mix the cornstarch with a few tablespoons of water and add it to the pan to thicken the compote.
4. Remove from heat when the compote is glazed and thickened (this will take 10-15 minutes).
5. If not used immediately, store in an airtight container and refrigerate for up to 3 weeks.

For vanilla genoise

1. Preheat the oven to 356°F (180°C).
2. Using the double boiling method, place 4 eggs with sugar in a mixer bowl, with boiling water underneath.
3. Hand whisk until pale and the sugar is fully melted.
4. Add in the vanilla and transfer to a stand mixer; beat until pale and triple in volume.
5. Sift the flour and fold it into the batter.
6. Take 3 tbsp of batter and mix it with the melted butter.
7. Add the butter mixture 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 the top is springy and golden.
10. Once cooled, cut out circles using the rim of the glass you are using for the trifle.

To assemble the trifle

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