Lemon And Roasted Cherry Trifle

Make Lemon Curd

1. In medium saucepan, add lemon juice, lemon zest, sugar, eggs and egg yolks, and whisk to combine. Heat over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 10 to 15 minutes.
2. Remove from heat and add butter and salt, stirring, until fully incorporated.
3. Allow to cool to room temperature. Cover and refrigerate for 4 hours or overnight.

Make Cherries

1. Preheat oven to 325°F and line baking sheet with parchment paper.
2. Slice cherries in half. In bowl, toss cherries with sugar and let sit for 10 minutes.
3. On baking sheet lined with parchment, place cherries and their juices in a single layer, close together. Bake for 15 minutes until softened. Remove from oven and let cool.

Make Trifle Components

1. Using electric mixer, beat whipping cream and icing sugar in large bowl until soft peaks form. Set aside.
2. Spread ladyfingers on tray and drizzle with Amaretto. Let sit until Amaretto is absorbed.
3. Stir mascarpone cheese into lemon curd.

Assemble Trifle

1. Working in stages, add a few spoonfuls of cream mixture and lemon mixture to bottom of dish. On top, layer 6 ladyfingers and some roasted cherries.
2. Repeat layers, finishing with cream and cherries. Refrigerate for up to 24 hours before serving.