PREPARATION:

1. Preheat oven to 350 degrees F. Prepare 4 loaf pans by brushing with melted butter.Soak the cherries in warm water until soft. In a medium size mixing bowl, stir together the flour, baking powder, sugar and salt. In a separate mixing bowl, combine the eggs, milk, olive oil and lemon zest together. Combine the wet and the dry ingredients. Drain the cherries and fold them into the batter. Pour the batter into prepared loaf pans and gently smooth the top. Bake for 55 minutes to 1 hour. The cakes are done when a toothpick inserted into the center of the cake comes out clean.

Method:

1. Preheat oven to 200 degrees F. Whip the egg whites to a foam. Slowly add the sugar to make a meringue. Whip to medium peaks. Gently fold in the ground nuts. Pipe into a circle the size of the trifle dish. Allow to dry in a low oven until the Japonais is completely dried out.

Method:

1. Gently warm the oil, thyme and black pepper in a pot on very low heat for about 3 minutes. Add the cherries and juice and heat until the mixture is warmed. Allow to cool completely.

Method:

1. Combine the water and sugar and bring to a boil. Allow to cool and add the Tuaca.

Method:

1. Soften the mascarpone in a mixer fitted with a paddle. Whip the cream to a foam. Add the sugar and vanilla and whip to soft peaks. Fold the softened mascarpone into the whipped cream.
2. Reduce the balsamic vinegar by 75 percent, until thick and syrupy. Allow to cool.

Method:

1. Slice the quick bread into 1/2 inch thick slices. Lay into the bottom of a trifle dish. Soak liberally with the simple syrup and pour a little of the cherry juice over the top. Take 1/2 of the mascarpone cream and spread it over the quick bread. Place the Japonais layer over the cream. Using a pastry brush, brush a little of the cherry juice over the Japonais layer. Spread the remaining cream over the top of the Japonais. Cover and allow to chill for at four hours to overnight. Before serving, spoon the cherries over the top of the cream and then drizzle the balsamic reduction over the cherries.

   Serve with a large spoon right out of the trifle dish.

2. Editor's Note: Look for organic and locally-grown ingredients when you can.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Emeril's Culinary Adventure: Napa episode of Emeril Green.