How to make
1/4 cup (60 mL)granulated sugar
3 tbsp (45 mL)sliced natural (skin-on) almonds
2-1/2 cups (625 mL)10% half-and-half cream
8large egg yolks
1/3 cup (83 mL)granulated sugar
2 tbsp (30 mL)cornstarch
1/4 tsp (1 mL)salt
1/4 tsp (1 mL)pure almond extract (optional)
2 jars (225 mL each)PC Black Label Amarena Cherries
2-1/2 cups (625 mL)fresh raspberries
1-1/2 lb (680 g)prepared pound cake, cut into 3/4-inch (2 cm) slices
10amaretti cookies or mini biscotti, crumbled
Place cookies in a resealable plastic bag and crush with the bottom of a saucepan.Tip:
1/4 cup (60 mL)amaretto liqueur, kirsch liqueur or bourbon, divided (optional)
1 cup (250 mL)cream cheese, softened
3 cups (750 mL)whipping cream (35%)
1/4 cup (60 mL)granulated sugar
2 tsp (10 mL)pure vanilla extract
1/2 cup (125 mL)stem-on fresh cherries (optional)
1sheet edible gold-leaf (optional)
How to make
- Step 1
Almond Praline: Line baking sheet with parchment paper. Sprinkle 1/4 cup (60 mL) sugar evenly in bottom of skillet. Cook over medium heat, swirling skillet occasionally, until melted (do not stir). Continue to cook, swirling skillet often, until deep golden in spots. Add almonds and swirl to coat evenly. Cook, swirling skillet, until bubbling and almonds are coated in deep amber syrup, 1 to 2 minutes. Spread evenly on prepared baking sheet. Let cool until hardened. Break into about 3-inch (8 cm) chunks, then transfer to food processor and pulse into fine crumbs. (Alterna-tively, place praline chunks in resealable plastic bag and crush with the bottom of a saucepan.) Set aside.
- Step 2
While praline is cooling, prepare Custard: Split vanilla bean lengthwise and use tip of paring knife to scrape out seeds. Heat vanilla bean seeds, vanilla bean pod and half-and-half in heavy-bottomed saucepan over medium heat, stirring occasionally, just until mixture comes to a low simmer. Discard vanilla pod.
- Step 3
While half-and-half is heating, whisk together egg yolks, 1/3 cup (83 mL) sugar, the cornstarch and salt in large bowl until well combined. In thin, steady stream, slowly pour hot half-and-half into yolk mixture, whisking constantly, until combined. (Tip: If this is your first time making custard, you might find it easier to ladle the hot half-and-half into the yolk mixture a little at a time, whisking between each addition.) Wipe out saucepan and pour mixture back into saucepan; cook over medium-low heat, stirring often, until bubbling and thickened, about 1 minute. Remove from heat and stir in almond extract (if using). Strain through fine-mesh strainer into clean large bowl; cover surface directly with parchment paper or plastic wrap and refrigerate, stirring once or twice, until chilled, about 1 hour.
- Step 4
Assembly: Gently stir Amarena cherries and syrup with raspberries in separate bowl. Layer half of the pound cake in bottom of 20-cup (5 L) trifle bowl, breaking slices as needed to fit and completely cover bottom. Sprinkle half of the cookies over top. Spoon half of the Amarena cherry mixture over top and drizzle with 2 tbsp (30 mL) liqueur (if using). Spread half of the custard over top. Refrigerate 30 minutes.
- Step 5
Meanwhile, beat cream cheese in separate large bowl using electric hand mixer (or in stand mixer using whisk attachment) until smooth and creamy. Scrape down side of bowl and beat 2 more minutes; with mixer running, gradually beat in 1 cup (250 mL) of the whipping cream until beginning to thicken. Beat in remaining 2 cups (500 mL) whipping cream until soft peaks form. Gradually beat in 1/4 cup (60 mL) sugar and the vanilla extract until stiff peaks form, stopping to scrape down side of bowl as needed.
- Step 6
Remove trifle from fridge; spread half of the cream cheese mixture over top of the custard layer. Repeat layers of pound cake and cookies. Top with remaining Amarena cherry mixture, reserving a few cherries and 2 to 3 tbsp (30 to 45 mL) syrup for garnish. Drizzle with remaining 2 tbsp (30 mL) liqueur (if using). Spread remaining custard and cream cheese mixture over top. Cover and refrigerate 6 hours, or overnight.
- Step 7
Drizzle reserved cherry syrup over top of trifle and garnish with reserved Amarena cherries. If using, press fresh cherries into gold leaf and arrange over top of trifle. Sprinkle with almond praline. Serve immediately.
Use brown sugar instead of granulated sugar in the custard and cream cheese mixture for a deep caramel flavour.