CHERRY-ALMOND TRIFLE
Categories Milk/Cream Fruit Nut Dessert Bake Cherry Almond Summer Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 24
Steps:
- Make jam:
- Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes. Transfer to small bowl. Cover and chill up to 3 days.
- Make cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Line bottom with parchment; butter parchment. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute. Add butter and vanilla and blend well, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Using on/off turns, blend in flour, baking powder and salt (do not overmix). Transfer batter to prepared pan. Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes. Cool cake in pan on rack. Cover; let stand at room temperature 1 day.
- Make custard:
- Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Beat in yolks and vanilla. Gradually whisk in half and half. Stir over medium heat until custard thickens and boils. Transfer to bowl. Press plastic wrap directly onto surface; chill 1 day.
- Cut around pan sides to loosen cake; release pan sides. Cut cake horizontally into 3 layers; discard parchment. Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl. Trim 1 cake layer to fit, if necessary; place in bowl. Spread with 1/3 of custard. Mix chopped cherries into jam. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows. Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl. Top with third cake layer. Spread with remaining custard, then jam mixture.
- Beat whipping cream and powdered sugar until stiff peaks form. Transfer to pastry bag fitted with star tip. Pipe cream in center of trifle. Pipe rosettes around edge; top rosettes with whole cherries. Sprinkle trifle with almonds. Cover; chill at least 3 hours and up to 1 day.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raed abu mohsen
[email protected]This trifle was a bit too expensive to make for a regular dessert. But it was definitely worth the splurge for a special occasion.
Tabisha Lewis
[email protected]I'm allergic to almonds, so I substituted almond extract with vanilla extract. It turned out great! I also used fresh cherries instead of canned cherries. This trifle is a keeper.
Adam Vaughan
[email protected]This trifle was a huge hit at my potluck! Everyone raved about the flavor and the presentation. I will definitely be making it again.
Al Ameen
[email protected]I thought this trifle was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
T J
[email protected]This trifle was a bit too complicated to make for a weeknight dessert. But it was definitely worth the effort for a special occasion.
Khaled Khaled
[email protected]I followed the recipe exactly and my trifle turned out perfectly! It was so delicious and everyone loved it. I will definitely be making it again.
Kakar Amir khan
[email protected]This trifle was a bit too expensive to make for a regular dessert. But it was definitely worth the splurge for a special occasion.
Taseer Khan
[email protected]I'm allergic to almonds, so I substituted almond extract with vanilla extract. It turned out great! I also used fresh cherries instead of canned cherries. This trifle is a keeper.
Ahmad Sharjeel
[email protected]This trifle was a huge hit at my potluck! Everyone raved about the flavor and the presentation. I will definitely be making it again.
Theo Walcott
[email protected]I thought this trifle was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Valentina Rojas
[email protected]This trifle was a bit too time-consuming to make for a weeknight dessert. But it was definitely worth the effort for a special occasion.
Kallu Yadav
[email protected]This trifle was a beautiful and delicious dessert. I loved the contrast between the red cherries and the white custard and whipped cream. It was also very easy to make.
Zubair Ali
[email protected]I'm not sure what went wrong, but my trifle turned out a bit dry. I think I might have overbaked the cake layers. But the flavor was still good.
Mishaal Mahmood
[email protected]This trifle was a bit too sweet for my taste. I think I would have preferred it with less sugar in the custard and whipped cream. But overall, it was a good dessert.
yeasin Khan
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of cherries. But I'm so glad I did! The cherries were perfectly balanced by the almond custard and whipped cream. This trifle is definitely a keeper.
Julie Sim
[email protected]This trifle was absolutely divine! The almond flavor was subtle yet noticeable, and the cherries added a wonderful tartness. The trifle was also very easy to make, which is always a plus.
Madan joshi
[email protected]I've made this trifle twice now and it's always a crowd-pleaser. The layers of cake, pudding, fruit, and whipped cream are so delicious together. I love that it's a make-ahead dessert, so I can relax and enjoy my guests instead of being stuck in the
Thandeka Mngomezulu
[email protected]This cherry almond trifle was a hit at my party! Everyone loved the combination of sweet cherries, creamy almond custard, and fluffy whipped cream. It was the perfect dessert to end a special meal.