Festive Cherry, Raspberry and Amaretto Trifle

Method:

1. Split the trifle sponges and line with half of the jam. Place the halves back together then line the base of a decent sized large glass bowl. Break half a packet of the caramelised biscuits into crumbs using a bag and a rolling pin, then scatter most of them over the sponges. Save some for the top of the trifle.
2. Mix 40ml of amaretto together with 150ml of water and the juice of half a lemon, and pour over the base mix.
3. Put the remaining jam into a large saucepan with the lemon juice from the remaining half a lemon. Melt over a low heat before emptying in the tinned raspberries and cherries. Spoon the contents carefully around the pan so the fruit does not break down too much - it just needs to be bubbling in its juices.
4. Tip the mixture from its pan over the biscuit mix and sponge pieces.
5. Whisk the egg yolks (ideally in a mixer) with the caster sugar until you have a yellow mixture that is smooth and silky. Whilst still whisking, add in the remaining 10ml of amaretto and 50ml of water. Continue the whisking process until you're left with a light mousse. Whisk in the mascarpone until well combined.
6. For the last part, use another bowl, whisk the egg whites until firm; fold these into the mascarpone mixture carefully before spreading this gently over the contents in the glass bowl. Cover the trifle and place in the fridge to allow the flavours to mix, ideally overnight. When ready to serve, remove from the fridge and toss on some finely broken crumbed caramelised biscuits. You could also add almonds.
7. Finally, serve.