Mix the butter, eggs and yogurt together in a bowl. In another bowl, mix the flour, sugar and baking powder. Pour the liquid ingredients into the dry ones and mix with a wooden spoon. Add the coarsely chopped amarenas, together with 2 spoonfuls of amarena juice, and mix quickly. Grease and flour a muffin tray and fill up the muffin cases 2/3 from the top. Bake in pre-heated oven at 180°C for 12 minutes. Leave to cool and decorate with half an amarena before serving.
Soak the sponge cake with this mixture and then cover it with a layer of custard, and then add lots of Fabbri amarenas. Cut out a circle from the second layer of sponge cake, to cover the first layer of custard. Use strips of sponge cake to cover the edge of the dessert and make it higher. Soak the sponge cake, cover with a layer of custard and some more amarenas. Cover with the final layer of sponge cake and soak again. Leave to rest in the refrigerator for about 2 ½ hours, and then remove the dessert from the mold and turn it out onto a baking tray.
Now prepare the meringue mixture. Beat the egg whites with 40g sugar until stiff and make a sugar syrup with 160g sugar and 40g water. When the sugar has dissolved, bring to the boil and cook for 2 – 3 minutes. Pour the boiling sugar syrup onto the stiff egg whites and whisk until the meringue has cooled completely. Spread a layer of meringue onto the trifle. Put the rest of the meringue mixture in a piping bag and decorate the dessert withswirls of meringue. Put the Neapolitan trifle in a pre-heated oven using the grill setting and cook for 2 – 3 minutes, or until the tips of the meringues turn golden.
Decorate with amarenas and then put the Neapolitan trifle back in the refrigerator for at least 3 hours before serving.
Recipe by baronessa