Cherimoya trifle

Directions

1. Whisk the egg yolks and ½ cup sugar together until pale and thick.

2. Over simmering water in a double boiler slowly add ½ cup Marsala to the yolk/sugar mixture. Keep on stirring until it thickens like custard (this takes about 7-8 minutes). Set aside to cool and whisk it occasionally as it cools so it is thick and creamy. (Have some cold water ready in the sink so you can dip the bowl in it to stop the cooking quickly once the mixture is ready.)

3. Stir (but do not beat) the mascarpone until well blended and smooth.

4. Whip the cream until thick – just past the soft peak stage.

5. Puree enough cherimoya to make 2 cups. The number of cherimoya you need depends on the fruit’s size.

6. Fold together the mascarpone and egg mixture then fold in the pureed cherimoya and then fold in the whipped cream.

7. Mix together the pineapple juice, 2 T sugar, 1 cup of Marsala wine and 3 T of pineapple liqueur. Stir until sugar is completely dissolved. This is your dipping mixture.

Assembly:

1. Dip Lady Fingers one at a time into the dipping mixture until they are moist but not sodden and line the bottom of the dish with them.

2. Layer half of the cream mixture over the top of the biscuits.

3. Scatter half of the chopped cherimoya over the cream mixture.

4. Repeat another layer of dipped Lady Fingers, cream and cherimoya.

5. Tap the dish firmly to make the cream settles into the gaps between the biscuits and any air pockets rise to the top. Cover and chill overnight.

6. Chop cherimoya into small chunks to equal one cup.

7. Just before serving dust liberally with powdered sugar and top with Cherimoya chunks.

Note: Cherimoya oxidizes and turns brown just like apples do when exposed to oxygen. Cut and puree your fruit right before you use it. Once the puree is mixed and coated with cream and mascarpone it is less likely to oxidize.

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