Sour Cherry Trifle

Custard: In bowl, whisk together egg yolks, sugar and cornstarch. In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk one-third into egg mixture. Whisk back into pan and bring to boil over medium heat, whisking constantly; cook, whisking, until bubbling and thickened, 3 to 4 minutes. Remove from heat.

Whisk in butter and vanilla. Place plastic wrap directly on surface; let cool slightly.

Meanwhile, cut cake in half horizontally. Spread cut side of bottom with jam; replace top half, pressing to adhere. Cut into about 1-inch (2.5 cm) cubes.

Line 12-cup (3 L) trifle bowl with half of the cake pieces; brush with half of the sherry. Repeat with remaining cake and sherry. Scrape warm custard over top; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours.

Meanwhile, in saucepan, bring cherries with syrup and sugar to boil over medium-high heat; boil until syrupy and reduced by half, about 25 minutes. Transfer to heatproof bowl; let cool. Refrigerate until cold, about 1 hour.

Transfer cherry mixture to strainer over bowl; let stand for 10 minutes to drain. Reserve syrup.

Sprinkle amaretti over custard. Spoon cherries over top; sprinkle with 2 tbsp (30 mL) of the reserved syrup.

In bowl, whip cream; spread over trifle. Sprinkle with almonds.

Source : Canadian Living Magazine: December 2010