Make the sponge layer: Preheat to 350 degrees F. Lightly butter the bottom and
sides of 9-inch round cake pan. Line with parchment paper or wax paper.
Sift together flour, 1 tablespoon sugar and salt.
Whip eggs and remaining sugar in a large bowl, using an electric mixer at medium
speed, for 4 to 5 minutes. The batter should be airy, pale and tripled in
volume. Add vanilla extract during the last minute of whipping.
Gently fold the flour mixture into the batter, one-third at a time, using a
large rubber spatula. Then fold in oil. Spread batter into prepared pan.
Bake for 20 to 25 minutes or until the center springs back when gently pressed.
Cool in pan on rack 10 minutes. Remove cake from pan and cool completely on wire
rack, top side up.
Make the coffee almond syrup: Mix almond flavored liqueur, coffee and vanilla
extract in small cup until the coffee is dissolved.
Combine water and sugar in a small saucepan. Cook over medium heat until sugar
dissolves. Continue cooking until syrup comes to a boil. Remove from heat. Stir
in coffee mixture.
Make the chocolate mousse: Mix water and vanilla extract. Sprinkle in gelatin
and let stand until gelatin softens.
Whisk the egg yolks in a medium bowl until blended.
Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
Cook over medium heat, stirring occasionally, until small bubbles form around
the side of the pan. Remove pan from heat. Gradually whisk about 3/4 cup of the
hot cream mixture into the yolks until blended. Then pour egg mixture back into
the saucepan. Continue cooking over medium-low heat, stirring constantly with a
wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly. It
is done when you can run your finger down the back of a coated spoon and a path
remains in the custard for several seconds. (Do not let the custard come to a
boil.)
Remove pan from heat and immediately strain the custard into a metal bowl. Add
softened gelatin mixture and stir until completely dissolved. Add the chocolate
and stir until melted and smooth. Set the bowl over a large bowl containing ice
water. Let stand for 5 to 10 minutes, stirring once or twice, until cool. Remove
bowl from ice water.
Whip the remaining cream until stiff peaks form, using a hand-held electric
mixer. Fold one-third of the whipped cream into the chocolate mixture, using a
rubber spatula. Fold in the remaining whipped cream. Cover with plastic wrap and
refrigerate for 20 to 30 minutes or until mixture starts to thicken. Do not let
the mousse set.
Make the coffee almond whipped cream: Mix almond flavored liqueur, coffee and
vanilla in small cup. Stir until coffee dissolves.
Whip the cream with the coffee mixture and sugar in a chilled large bowl, using
a hand-held electric mixer at high speed, until soft peaks form.
Assemble the trifle: Split the cake into two equal layers, using a long serrated
knife.
Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry
brush. Place the cake layer, syrup soaked side down, into 3-quart glass
straight-sided bowl. Trim cake to fit, if necessary. Generously brush the top of
the cake layer with syrup. Top with crumbled amaretti cookies.
Spread with half of the chocolate mousse.
Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
Spread the remaining whipped cream over mousse.
Brush half of the remaining syrup over the remaining cake layer and place it
syrup side down in bowl. Brush the top of the cake with the remaining syrup.
Spread with remaining mousse.
Fill a pastry bag with a large star tip with reserved coffee whipped cream. Pipe
a decoration on top of the trifle. Garnish with chocolate-covered espresso beans
and slivered almonds. Refrigerate the trifle for at least 4 hours before
serving.
