How to make
First prepare the cream. Put the sugar, starch and vanilla in a bowl, add the eggs and yolk. Beat the mixture by hand with a wire whisk until the mixture is smooth.
Pour the milk and cream into a pot, heat them up, but don't boil them. Pour it over the egg mixture and stir immediately until everything is mixed. Wash the pot and pour the cream back into it.
Heat it gently, while stirring, until the mixture thickens and turns into a smooth cream.
Pour it into a bowl and cover it with foil to prevent it from forming a crust. Allow it to cool.
Mix the pitted cherries and half of the jam in a bowl and heat them over medium heat for 5-10 minutes until the mixture turns into liquid. Remove it from heat and let it cool.
Spread half of the slices on the sponge cake with the remaining jam. Stick them to the remaining slices and cut them in half. Pour the brandy into a wide bowl, dip each sponge cake and arrange them on the bottom of the dish in which you will serve the triffle, in my case - cups.
Pour the cherry mixture on top and sprinkle with crushed biscuits. Pour the cooled cream over them, then spread the whipped cream on top.
Garnish them with muesli and whole cherries and refrigerate them for a few hours.
The cherry triffle with cherry liqueur and amaretti is a great dessert.
