For the cherries:
700 grams (1,5 pints) cherries, pitted
100 grams (3,5 oz) sugar
1 teaspoon fresh lemon juice
Ingredients for the mascarpone creme:
5 egg yolks
90 grams (3 oz) sugar
300 grams (11 oz) mascarpone
150 ml. (5 fl. oz) heavy whipping cream
1/2 teaspoon vanilla extract
Start by preparing the cherries:
Prepare the mascarpone:
In a medium saucepan whisk the egg yolks and sugar until pale. Start cooking the yolk mixture over medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. *Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit until the mixture thickens. *Make sure to whisk often (even constantly) to avoid curdling the eggs.
Once the sugar dissolves and the mixture is thickened, remove from stove and set aside to cool completely as you stir once in a while. Once the mixture is cold to the touch (or at room temperature) whisk again by hand.
In a large bowl beat the cream until soft peaks form. Set aside.
In a large bowl add the mascarpone & vanilla and beat with an electric mixer until it loosens. Add yolk mixture to the mascarpone and whisk gently by hand to combine then gently fold in the whipped cream. Set aside.
To assemble the trifle:
The easiest way to fill your jars/serving glasses will be to use a piping bag. fill a big piping bag with the mascarpone and pipe a little bit in every glass. On top, spread evenly one layer of the cherries, then another layer of the mascarpone mixture. Repeat steps until your dish is full up to the edge.
Cover with plastic wrap and put in the fridge for a few hours.