Almond Trifles With Mascarpone And Berry Port Recipe




 Almond paste12 Ounce (Almond Cake:)
 Butter3/4 Cup (16 tbs) (Almond Cake:)
 2 cups sugar 5 eggs
 Rum1 1/2 Tablespoon (Almond Cake:)
 Almond extract1 Teaspoon (Almond Cake:)
 All purpose flour3/4 Cup (16 tbs) (Almond Cake:)
 Ground almonds3 Ounce (Almond Cake:)
 Baking powder1/2 Teaspoon (Almond Cake:)
 Egg yolks8 (Mascarpone Cream:)
 Sugar1/2 Cup (16 tbs) (Mascarpone Cream:)
 Mascarpone cheese1 pound (Mascarpone Cream:)
 Port3 Cup (16 tbs) (Port and Fruit:)
 Sugar3/4 Cup (16 tbs) (Port and Fruit:)
 Cinnamon stick1 (Port and Fruit:)
 Black peppercorns7 To taste (Port and Fruit:)
 Allspice1 Tablespoon (Port and Fruit:)
 Frozen strawberries1 Pint, sliced (Port and Fruit:)
 Raspberries1/2 Pint, frozen (Port and Fruit:)
 Blackberries1/2 Pint, frozen (Port and Fruit:)
 Chocolate shavings 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.
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.