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–+ servings

Cherry Amaretti Trifles

Heather Baird
These small Italian-inspired trifles make holiday entertaining a breeze. The recipe uses purchased crisp amaretti cookies and prepared cherry preserves for shortcuts, with a homemade whipped mascarpone cream filling.
Assemble the trifles partially a day ahead of time. Layer the cream, preserves, crushed cookies, and whipped cream in clear glasses but wait until the day of serving to add the pine nuts, and crisp whole amaretti cookies.
I used Murray’s spiced cherry preserves in this recipe. It can be found at some US grocery stores (such as Kroger’s) or ordered online. It has unique flavor with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red berry of fruit preserves looks especially festive at Christmastime.
5 from 1 vote
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Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Italian-inspired
Servings 6

Equipment

Ingredients
 
 

Trifles

  • 8 oz. container mascarpone cheese softened
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 tablespoon amaretto liqueur optional
  • 5 oz. crisp amaretti cookies 1 package
  • 5 oz. prepared spiced cherry preserves or other red fruit preserves

Toppings

  • 3/4 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 6 crisp amaretti cookies whole
  • 3 tablespoons pine nuts toasted

Instructions
 

Trifles

  • In the bowl of an electric mixer, beat the mascarpone cheese and the heavy cream together until combined. Slowly sprinkle in the granulated sugar as you mix. When the mixture is thickened, beat in the amaretto liqueur, if using. Transfer the cream mixture to a large piping bag with the end snipped. Pipe the cream into each of six 4 oz. clear footed dessert cups about 1/4 full. Spread the top evenly to the edges of the glass using a spoon.
  • Remove 6 whole amaretto cookies from the package and reserve for later. Crush the remaining cookies. Add about 1 1/2-2 tablespoons of the crumbs to each of the cups, spread the crumbs to the edges of the glass using a spoon.
  • Stir the preserves until loosened. Place 1 1/2 tablespoons of the preserves on top of the crushed cookies in each cup. Spread to the edges of the glass using a spoon.
  • Repeat the mascarpone layer once more on to of each layer of preserves. Top the mascarpone layer with more cookie crumbs (you may not have to use all of the crumbs).

Toppings

  • In the bowl of an electric mixer, beat the heavy cream while sprinkling in the granulated sugar. When the mixture is thick, dollop spoonfuls on top of each dessert cup. Or use a piping bag fitted with a large closed star tip to pipe on a large swirl of whipped cream (as pictured).
  • Just before serving, top the desserts with the pine nuts and a single crisp amaretti cookie.

Notes

  • If you're not inclined to use pine nuts on top of these dessert, try toasted almonds. They go so well with the almond amaretti cookies.
  • Toast pine nuts in the microwave for a shortcut! Here's how. Spread the raw pine nuts on a microwave-safe plate. Microwave at 100% power for about 45 seconds to 1 minute. Stir them around and heat in additional 30 second intervals until toasted and golden. be sure to watch them constantly to prevent burning. Pine nuts can be expensive, and I consider them an extra special touch for the holidays. So keep a sharp eye on them!
  • 8 oz. of cream cheese can be used in place of the mascarpone cheese.
Keyword amaretti cookies, Cherry Amaretti Trifles, mascarpone cream, spiced cherry preserves, toasted pine nuts
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