Cherry-almond Trifle

READY IN: 49hrs 20mins
SERVES: 10-12




  • 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.