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.