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Almond Trifles With Mascarpone And Berry Port

Western.Chefs's picture
For almond cake
  Almond paste 12 Ounce
  Butter 3⁄4 Cup (12 tbs) (1 1/2 Sticks)
  Sugar 2 Cup (32 tbs)
  Eggs 5
  Rum 1 1⁄2 Tablespoon
  Almond extract 1 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Ground almonds 3 Ounce
  Baking powder 1⁄2 Teaspoon
For mascarpone cream
  Egg yolks 8
  Sugar 1⁄2 Cup (8 tbs)
  Mascarpone cheese 1 Pound
For port and fruit
  Port 3 Cup (48 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cinnamon stick 1
  Black peppercorns 7
  Allspice 1 Tablespoon
  Strawberries 1 Pint, hulled and sliced (Fresh / Frozen)
  Raspberries 1⁄2 Pint (Fresh / Frozen)
  Blackberries 1⁄2 Pint, halved (Fresh / Frozen)
  Chocolate shavings 4 Tablespoon (Adjust Quantity As Needed For Garnish)

Preheat the oven to 350°.
Cream together the almond paste, butter and sugar.
Add eggs 1 at a time, beating after each addition.
Add the rum and extract.
Add the flour, almonds, and baking powder, blending until smooth.
Pour the batter into a parchment-lined 12 x 18-inch sheet pan.
Bake the cake for 15 to 20 minutes, or until the cake is light golden brown and springs back to the touch.
Allow the cake to cool on a rack.
In the top of a double boiler over hot water combine the egg yolks and sugar, and whisk constandy until thick and ribbony.
Add the cheese and whisk until smooth.
Refrigerate the mixture until cooled.
In a skillet combine the port, sugar, cinnamon stick, peppercorns, and allspice and bring the mixture to a boil.
Reduce the heat and simmer until the liquid is reduced by half.
Strain and set aside to cool.
When cooled, add the fruit and let the mixture stand for at least 15 minutes.
Cut the almond cake into rounds to fit into the shape of a 10-ounce white-wine goblet (or other stemmed glass).
Begin building the trifle by spooning about 1 1/2 ounces of cream into the bottom of each glass.
Add the same amount of fruit mixture and then an almond cake round.
Add more fruit and cream and finally, chocolate shavings for garnish, if desired.

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