Method

For the Almonds – Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined. Spread on parchment paper–lined rimmed baking sheet. Bake in 350 F oven, stirring several times, until light golden, about 12 minutes. Let cool.

For the Lemon Curd – In large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon zest and lemon juice. Place bowl over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, about 12 minutes or take more time, if needed. Remove from heat; stir in butter, 1 tbsp at a time. Strain through fine- mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour.

For the Ladyfingers – While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water and 2 tbsp Earl Grey tea over medium heat, stirring, until sugar is dissolved. Remove from heat; let cool completely. Stir in amaretto. Strain the tea and reserve liquid.

For the mascarpone – In large bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture.

To Assemble: Begin by dipping each ladyfinger entirely in the tea/amaretto liquid and placing it in the bottom of a trifle bowl. Repeat with more ladyfingers, arranging them so they fit together in a single layer. Spread a layer of mascarpone over top of the ladyfingers, then spoon some of the lemon curd over top of the mascarpone cheese. Sprinkle some of the candied almond slivers and begin another layer. After you’ve built up the layers, top with whipped cream and the remainder of the candied almonds. Chill until you are ready to serve dessert.