Best Cherry Almond Trifle Recipes

CHERRY-ALMOND TRIFLE

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.

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.

CHERRY-ALMOND TRIFLE

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 jam mixture, if desired.
• 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.

CHERRY-ALMOND TRIFLE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and sour cream.
• Cover bottom of 2-1/2-qt. bowl with cookies; top with pudding mixture. Mix cherry pie filling and extract; spoon over pudding mixture. Cover with remaining COOL WHIP.
• Refrigerate 1 hour. Sprinkle with nuts just before serving.