Method

• 1.
  Place berries, cherries, 1/4 cup (55g) sugar and 1/4 cup (60ml) water in a saucepan over medium-high heat. Bring to the boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 30-35 minutes until reduced by half. Cool completely.
• 2.
  Place 8 yolks, citrus zests and juices (reserving some lemon zest to serve), and remaining 1 cup (220g) sugar in a large heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Whisk for 8-10 minutes until mixture is thick and glossy. Cool slightly.

• 3.
  In a separate bowl, whisk 4 eggwhites to stiff peaks. In 3 batches, fold eggwhites into the yolk mixture, then fold in the limoncello and whipped cream.
• 4.
  Spoon cooled cherry compote into six 300ml serving glasses or jars, then top with the citrus mousse. Chill overnight.
• 5.
  The next day, preheat the oven to 180°C and line 2 baking trays with baking paper.
• 6.
  For the almond biscuits, beat the butter and sugar in an electric mixer until thick and pale. Add egg, vanilla seeds and amaretto, then beat to combine. Sift in flour and almond meal. Stir to combine. Spoon batter into a piping bag fitted with a plain 1cm nozzle. Pipe 18 x 6cm strips of batter onto the baking trays, leaving a 5cm gap between each. Sprinkle with flaked almonds, then bake for 12 minutes or until golden. Cool on a wire rack.
• 7.
  Top mousse with extra cream and reserved zest, then serve with biscuits.