CHERRY ALMOND TRIFLE
Steps:
- Line a half sheet pan (12" x 17") and a 9" x 15" with parchment. Marinate dried cherries in Amaretto for 3 - 4hrs. Make almond sponge. 1. In mixer bowl, gradually mix egg white with almond paste. 2. Whip yolks with 42.5g. sugar to ribbon. Add vanilla. Very slowly add yolks to almond mixture. 3. In another bowl whip whites to foam, then slowly add 100g. sugar and whip till stiff. 4. Fold the whites and yolks together, then sift on and fold in the flour. 5. Spread in paper-lined sheet pans. Bake at 425 for 8 minutes or till cake springs back. 6. While still warm, invert cake onto a kitchen towel, peel off parchment and roll up cake stating at a long side. Wrap roll in plastic wrap and cool till needed. Make custard. 1. Heat milk in a medium saucepan till hot but not boiling. 2. Whisk together yolks, sugar, cornstarch and salt in a medium bowl. 3. Add milk to eggs whisking constantly, then return mixture back to saucepan and cook whisking until it thickens and reaches 170. 4. Strain into a clean bowl. Stir in butter and almond extract. Cover surface with wax paper and chill. Make Mascarpone Cream. 1. Boil simple syrup. Place yolks in a bain marie. Whisk in the simple syrup and continue whisking till thick and hot. 2. Cool in mixer on #2. 3. Add mascarpone and whisk till thick. Assemble trifle. 1. Unroll sponge and spread with cherry preserves. Re-roll sponge. Slice sponge into 1/2" slices. 2. Place some custard in bottom of a trifle dish. 3. Place slices around base of dish, cut sides toward the glass. Place additional slices on top of the other slices. 4. Add additional custard to dish and place pieces of remaining slices in the custard along with Amaretto cherries. 5. Pipe mascarpone cream decoratively over top with a large star tip. Chill.
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Nuwahereza Agatha
agatha-nuwahereza@gmail.comOverall, I thought this trifle was just okay. It wasn't as good as I was hoping it would be.
Ava Wilkes
wava0@hotmail.comThe instructions for this trifle were a bit confusing. I had to re-read them several times before I understood what to do.
Emmanuel Masalu
emmanuelm32@yahoo.comI found this trifle to be a bit dry. I would add more custard or whipped cream next time.
Emma Sandman
e29@gmail.comThis trifle is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Ansumana Banda
a.b@yahoo.comI love that this trifle can be made ahead of time. It's perfect for busy weeknights.
Epiphany Yunamu
y.e@yahoo.comThis trifle is perfect for a summer party. It's light and refreshing.
Saju Ahmed
ahmed.saju@gmail.comI wasn't sure about the combination of cherries and almonds, but I was pleasantly surprised. This trifle is delicious!
Shoram Akhter
s@aol.comThis trifle is a bit time-consuming to make, but it's worth the effort. It's so delicious and impressive.
Merica Magar
mm55@aol.comI made this trifle for my family and they loved it! The cherries and almonds add a nice touch of sweetness and crunch.
Salim Kakande
ksalim@gmail.comThis trifle is perfect for a special occasion. It's elegant and delicious.
Emma Sanchez
emmasanchez@hotmail.comI love the almond flavor in this trifle. It's a nice change from the traditional vanilla or chocolate.
Hazel Eiskina
h@hotmail.comThis was my first time making a trifle and it turned out great! The instructions were easy to follow and the trifle was beautiful and delicious.
TimW Byrd
t.byrd@gmail.comEasy to make and so delicious! I used fresh cherries and they were perfect.
Angomuso Nkosi
angomuso-n5@hotmail.comThis trifle was a hit at my dinner party! The combination of cherries, almonds, and custard was divine. I will definitely be making this again.