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1
Roast plums: Preheat oven to 425 degrees F.
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2
In a large bowl combine plums with brown sugar and pepper.
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3
Transfer to a rimmed baking sheet.
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4
Roast until plums are soft and juice is bubbling, about 16 to 18 minutes.
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5
Remove from oven.
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6
Transfer plums and their juices to large bowl.
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7
Cool and chill in refrigerator.
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8
Make citrus curd: While plums roast, in a heavy large saucepan whisk the juices, 1 cup sugar, zests, and eggs in a heavy saucepan.
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9
Add butter and cook over moderately low heat, whisking frequently, until thickened.
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10
Force through a fine-mesh sieve into a wide shallow dish; cover surface with plastic wrap.
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Cool completely, stirring occasionally, about 30 minutes.
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12
Chill until completely cold (about 30 minutes).
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13
Make basil syrup: Combine the water, 1 cup sugar, and basil in a medium saucepan.
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14
Bring to boil, stirring until sugar dissolves.
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15
Cover and steep 15 minutes.
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Strain through a fine mesh sieve into a glass measuring cup.
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Cool completely in freezer until cold.
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18
For filling: In a large bowl, beat the mascarpone, 1/4 cup sugar, 1/4 cup whipping cream, and vanilla until smooth with electric hand mixer.
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19
In a stand mixer (with whisk attachment), beat the remaining 2 cups whipping cream until peaks form.
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20
Fold whipped cream into mascarpone mixture.
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21
Puree 1 cup of the roasted plums and 1/4 cup basil syrup in a blender or food processor.
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22
Transfer to medium bowl and stir in remaining roasted plums.
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Assembly: Arrange 1/3 of cake cubes in bottom of 3 1/2 quart glass trifle dish.
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24
Drizzle with 1/3 of remaining basil syrup.
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25
Spoon 1/3 of mascarpone filling over cake in dollops; spread to sides of dish.
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26
Spoon half of plum mixture over; spread to sides of dish.
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27
Spoon half of citrus curd over plum mixture in dollops, then spread to sides of dish.
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28
Repeat layering with 1/3 of cake cubes, 1/3 basil syrup, 1/3 of mascarpone filling, and remaining plum mixture, then remaining cake cubes, basil syrup, and remaining citrus curd.
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29
Spread remaining mascarpone filling over.
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30
Cover and chill at least 1 hour.
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31
Serve sprinkled with nuts and garnished with basil sprigs.
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32
A viewer, who may not be a professional cook, provided this recipe.
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33
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
