I developed this recipe to create a trifle that took advantage of many of summer’s fruits.
A 2½-quart bowl
Put the yolks, sugar, and salt in the bowl of an electric mixer. With the whisk attachment, whip the mixture on high speed for about 3 minutes until it is thick. Add the mascarpone and almond extract and mix on medium speed until smooth and thick. Fold in the chopped peaches.
Put the egg whites in a separate bowl of an electric mixer. Using a clean, dry whisk attachment, whip them on medium speed until foamy. Increase to high speed, add the cream of tartar, and whip the whites until soft peaks form. Fold them into the almond cream.
Slice the sponge cake in half horizontally. Pour
Repeat this layering process, beginning again with the cake pieces, until the bowl is full, alternating the two berry sauces and ending with the almond cream.
Cover and refrigerate the trifle for at least 8 hours.
Spoon the trifle from the bowl and serve with remaining berry sauces.
© 1993 Emily Luchetti. All rights reserved.