Summer Fruit Trifles

Custard: In heavy saucepan, bring milk, cream, sugar and cornstarch to simmer over medium heat; simmer, whisking often, until slightly thickened, about 5 minutes. Whisk one-quarter into egg yolks; whisk back into pan and simmer, stirring, until thick enough to coat back of spoon, about 1 minute. Strain through fine sieve into bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.

Meanwhile, in large saucepan, bring cherries, granulated sugar and half of the amaretto liqueur to boil. Reduce heat and simmer for 5 minutes. With slotted spoon, remove cherries; boil liquid until syrupy, about 15 minutes. Return cherries to syrup. Pour into bowl; let cool.

In separate bowl, mix together sour cream, mascarpone cheese, icing sugar and lemon rind until smooth; set aside.

In another bowl, combine raspberries, blueberries and remaining amaretto liqueur; set aside.

Into each of 8 glasses, spoon scant 1 tbsp (15 mL) of the cherry mixture. Layer with 2 tbsp (25 mL) each mascarpone mixture, cookies, custard and berry mixture; top with remaining cookies and cherry mixture. Dollop with remaining mascarpone mixture. (Make-ahead: Cover and refrigerate for up to 6 hours.) Top with currants and flowers (if using).