Method

• 1.
  For the jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften.

• 2.
  Place sugar and 2 cups (500ml) water in a pan over medium heat, stirring until sugar dissolves.
• 3.
  Bring to the boil, then remove from heat and add gelatine and 2 tsp salt flakes, stirring until melted and combined. Add amaretto, then pour into a 4L trifle dish. Chill overnight or until set.
• 4.
  For the custard, place milk and 1 cup (250ml) cream in a pan over medium heat. Place sugar, yolks, corn flour and vanilla in a heatproof bowl and whisk until pale. As soon as cream mixture starts to bubble, pour it into the yolk mixture, whisking constantly.
• 5.
  Return to pan and place over low heat. Stir with a whisk for 8 minutes or until thickened and smooth. Transfer to a bowl and cover surface with plastic wrap. Cool to room temperature then chill overnight.
• 6.
  For the almonds, preheat oven to 180°C. Toss almonds in egg white, then spread over a baking tray in a single layer and scatter with sugar, cinnamon and a large pinch of salt. Shake tray to ensure almonds are coated.
• 7.
  Roast for 15-18 minutes until crisp. Cool completely, then use the back of a spoon to break almonds apart. Roughly chop. Store in an airtight container until ready to use.
• 8.
  The next day, to finish the custard, whisk remaining 1 cup (250ml) cream to soft peaks. Transfer to a bowl, cover with plastic wrap and chill until needed.
• 9.
  Whisk the ricotta in a stand mixer fitted with the whisk attachment until smooth. Add chilled custard and whisk on low until smooth and combined, then add whipped cream and whisk to combine.
• 10.
  Toss amaretti and cinnamon in a bowl. Place amaretto in a separate bowl, then dip each amaretti in amaretto.
• 11.
  Spoon one-third custard over jelly in the trifle dish. Arrange half the biscuits over the top.
• 12.
  Repeat, finishing with a layer of custard. Chill while you make the meringue. For the meringue, place the egg whites and sugar in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water) and whisk for 5 minutes or until the sugar has completely dissolved.
• 13.
  Transfer to a stand mixer and whisk on high for 10 minutes or until stiff and glossy.
• 14.
  Spoon meringue over trifle and caramelise with a blow torch. Dust with cinnamon and top with a few almonds.