Prepare the sponge cake the day before.
Beat the egg yolks with the sugar until you get a frothy mixture, then add the flour, vanilla and sifted yeast.Incorporate the previously whipped egg whites and pour the mixture into a buttered and floured 22 cm mold
Bake the sponge cake at 180 ° in a preheated oven and bake for 30 minutes. Turn it upside down, put it on a wire rack and let it cool
Meanwhile, prepare the custard
Infuse a vanilla pod in warm milk for about 10 minutes.
Beat the egg yolks with the sugar, add the flour and when it is incorporated, lift the vanilla pod from the milk and pour it over the eggs
Pour the mixture into a thick-bottomed saucepan and cook the cream over low heat, stirring constantly, until it reaches the boiling point.
Turn off the heat and allow the custard to cool
Cut the sponge cake into three horizontal layers
Cut the first disc of sponge cake into triangles and place them in a bowl (previously lined with aluminum paper) so as to completely line it.
Prepare the syrup by placing a saucepan with 250 ml water, 2 tablespoons of sugar, 2 tablespoons of alchermes liqueur and 1 tablespoon of sour cherry juice on the stove.
Wet the sponge cake with the obtained syrup then spread a layer of cream and cover with the black cherries.
From the second disc of sponge cake, make a smaller circle to cover the first layer of cream. With the remaining strips of sponge cake cover the edge to make it higher.
Wet, spread more cream and other black cherries on top
Cover with a last layer of sponge cake and re-wet.
Put in the fridge to rest for 2 hours and then half an hour, then remove the cake from the mold and turn it upside down on a baking tray which you can then put in the oven
Now prepare the Italian meringue by whipping the egg whites with 40 grams of sugar until stiff peaks and prepare a sugar syrup with 160 grams of sugar and 40 grams of water. Once the sugar has melted, bring to a boil and cook for 2/3 minutes.
Then pour the boiling syrup over the whipped egg whites and whisk until the meringue is completely cooled.
Spread the trifle with a layer of meringue
Pour the remaining meringue into a pastry bag and decorate the entire surface of the cake with sprigs of meringue
Bake the Neapolitan trifle in a preheated oven using the grill function and cook for 2/3 minutes or until the tips of the meringues are golden. Decorate with some black cherries and place the Neapolitan trifle in the fridge for at least 3 hours before serving it on the table
And here is the photo of the interior that unfortunately I took on the fly and it does not do justice to this dessert.