For the Cherries
For the Filling
For the Whipped Cream
For the Soaking Liquid
Simmer fruit with sugar and cinnamon sticks for 20 minutes. Whisk cornstarch with 3 tablespoons cold water and stir into cherries. Remove cinnamon sticks and set aside.
Whisk egg yolks with sugar, rum, lemon juice and nutmeg over a pot of simmering water until doubled in volume.
Remove from heat. In a separate bowl, whip cream with vanilla. Whisk mascarpone into egg mixture and fold in whipped cream. Chill until ready to assemble.
Whip cream to soft peaks and add sugar and brandy and chill.
Heat sugar, water, rum and vanilla until a simmer is reached. Cool to room temperature.
In a trifle dish or individual cups, dip ladyfinger biscuits in soaking liquid and line bottom of dish. Cover with one third of mascarpone filling and spoon one third of cherries. Repeat process two more times.
Top with whipped cream and garnish with chocolate shavings, if you wish. Chill until ready to serve.