Cherry-Almond Trifle

Ingredients

For jam

• 2 cups fresh cherries (about 12 ounces), pitted, coarsely chopped
• 1 cup sugar
• 1/4 cup water

For cake

• 1 7-ounce package almond paste, cut into small pieces
• 1 1/4 cups sugar
• 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into pieces
• 2 teaspoons vanilla extract
• 6 large eggs
• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

For custard

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 2 cups half and half
• 3 cups fresh cherries (about 18 ounces), pitted, coarsely chopped
• 1 cup chilled whipping cream
• 1/4 cup powdered sugar
• Cherries with stems
• Slivered almonds, toasted

Preparation

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