Almond Amaretti Mascarpone Berry Trifle
ExecutivePastry Chef Tory Chiappelli, Stick + Fin, WesterlyAlight, yummy way to end any summer meal. This Italian-inspired trifle offers tons of flavor while being gluten free and filled with fresh fruit. In Italy you might enjoy this with cherries—in southern New England, try seasonal local berries or peaches. Buon appetito!Serves 4–6 people
Ingredients
Almond (Amaretti) Cookies
- ½ cup + 1 tablespoon (approximately 4 large) egg whites
- 16 ounces (454 grams) blanched almond flour
- 2½ cups (500 grams) granulated sugar
- 1 tablespoon almond extract
- ¼ teaspoon fine salt
Almond Mascarpone Cream
- 16 ounces (about 2 cups) mascarpone cheese
- ½ cup heavy whipping cream
- ¼ cup honey
- 1 tablespoon almond extract
- 1 teaspoon orange extract or orange water
Trifle
- 3 cups fresh fruit, such as cherries (pitted and halved) berries or peaches
- ¼ cup thinly sliced almonds toasted (optional)
- Fresh mint leaves (for garnish)
Notes
Preheat oven to 350°F and line your baking sheets with parchment paper. In a large bowl, combine the almond cookie ingredients. Mix either by hand or in a stand mixer with the paddle attachment on medium speed until fully combined. Roll out 2-inch balls of dough and place them onto the baking sheet, spaced 2 inches apart. Press each cookie lightly to flatten into thick rounds. Bake approximately 14 minutes, until edges are lightly browned, rotating the pans halfway through. Remove from oven, let rest a few minutes, then transfer cookies to a wire rack to cool completely.
Next, prepare the almond mascarpone cream by adding the ingredients to a large bowl or stand mixer and mix until just combined.
Start assembling the trifle in a large glass dish with tall sides or in individual stemware glasses. Carefully layer some of the mascarpone cream at the bottom without touching the sides. Cut the almond cookies into quarters; lay them over the cream and press gently. Add a layer of fruit and continue layering ingredients in this order, ending with the cream, until it reaches 3–4 inches from the top of the dish or 1 inch from the top of the glass. Decorate the top with more fruit, a sprinkle of sliced almonds and some fresh mint.
