1. SPONGE LAYER: 2. Preheat oven to 350°F. 3. Lightly butter the bottom and sides of 9" round cake pan. 4. Line with parchment paper or waxed paper. 5. Sift together flour, 1 tablespoons sugar and salt. 6. Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes. 7. The batter should be airy, pale and tripled in volume. 8. Add vanilla during the last minute of whipping. 9. Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula. 10. Then fold in oil. 11. Spread batter into prepared pan. 12. Bake for 20-25 minutes or until center springs back when gently pressed. 13. Cool in pan on rack for 10 minutes. 14. Remove cake from pan and cool completely on wire rack, top side up. 15. MAKE THE ALMOND SYRUP: 16. Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved. 17. Combine water and sugar in a small saucepan. 18. Cook over medium heat until sugar dissolves. 19. Continue cooking until syrup comes to a boil. 20. Remove from heat. 21. Stir in coffee mixture. 22. MAKE THE CHOCOLATE MOUSSE: 23. Mix water and vanilla. 24. Sprinkle in gelatin and let stand until gelatin softens. 25. Whisk the egg yolks in a medium bowl until blended. 26. Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan. 27. Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan. 28. Remove pan from heat. 29. Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended. 30. Then pour egg mixture back into the saucepan. 31. Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly. 32. It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds. 33. DO NOT LET CUSTARD COME TO A BOIL! 34. Remove pan from heat and immedaitley strain the custard into a metal bowl. 35. Add softened gelatin mixture and stir until completely dissolved. 36. Add the chocolate & stir until melted and smooth. 37. Set the bowl over a large bowl containing ice water. 38. Let stand 5-10 minutes, stirring once or twice, until cool. 39. Remove bowl from ice water. 40. Whip the remaining cream until peaks form, using a hand-held electric mixer. 41. Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula. 42. Fold in the remaining whipped cream. 43. Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken. 44. DO NOT LET MOUSSE SET. 45. MAKE THE COFFEE ALMOND WHIPPED CREAM: 46. Mix almond flavored liqueur, coffee and vanilla in small cup. 47. Stir until coffee dissolves. 48. Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks. 49. ASSEMBLE THE TRIFLE: 50. Split the cake into two equal parts, using a long serrated knife. 51. Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush. 52. Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal). 53. Trim cake to fit, if necessary. 54. Generously brush the top of the cake layer with syrup. 55. Top with crumbled amaretti cookies. 56. Spread with half of the chocolate mousse. 57. Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle. 58. Spread the remaining whipped cream over mousse. 59. Repeat the same with the remaining cake, syrup, & mousse. 60. Fill a pastry bag with a large star tip with reserved coffee whipped cream. 61. Pipe a decoration on top of trifle. 62. Garnish with chocolate-covered espresso beans and slivered almonds. 63. Refrigerate the trifle for at least 4 hours before serving. 64. *The cake & mousse were made the day before. ---------------------------------------------------------------------------
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