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1
Place juice and 1/2 cup water in a bowl. Place 1/3 cup boiling water in a heatproof bowl. Sprinkle gelatin over water and whisk with a fork until dissolved.
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2
Stir gelatin mixture into juice mixture. Pour juice mixture into a 12-cup serving bowl or trifle bowl. Refrigerate for 3 hrs, until set.
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3
Meanwhile, make custard: Heat half and half and milk in a medium heavy-based saucepan on low. Bring to a simmer and remove from heat.
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4
Whisk egg yolks, sugar, cornstarch and vanilla in a large heatproof bowl until pale and creamy. Gradually whisk in the hot milk mixture until combined.
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5
Strain into a clean heavy-based saucepan over low heat. Cook, stirring, for 8-10 mins, until custard coats back of spoon. Remove from heat and transfer to a heatproof bowl. Cover surface with parchment paper and chill for 2 hrs, until thick and cold.
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6
To make the trifle: Arrange 16 lady finger halves on the cranberry gelatin, cut-side down, around edge of bowl. Coarsely chop remaining ladyfingers and place in center. Pour custard over chopped cookies. Smooth surface and refrigerate for 1 hr.
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7
Line a baking sheet with parchment paper. Dip cherries into melted chocolate. Place upright on prepared tray. Leave for 15 mins, until set.
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8
Using an electric mixer, beat cream and powdered sugar in a large bowl until soft peaks form. Spoon whipped cream over custard in serving bowl. To serve, top with cherries and dust with powdered sugar, if desired.
