Directions
Fruit
Mix all the ingredients for the fruit together.
Place in a large saucepan, bring to a boil, decrease the heat, and simmer for 1 hour, or until slightly thickened. Cool.
Remove the cinnamon stick. Drain, reserving the syrup and fruit in separate bowls. If the fruit is dry, add more liquid to give it the consistency of thick soup. You need the reserved syrup for the recipe.
Orange Crème Fraîche
Mix together the ingredients and chill.
Make Stacks
With a 3-inch cutter, cut 12 rounds from the cake slices (you may have to piece the slices together.)
Frost each round with 1 tablespoon mascarpone.
Layer in the following order: 1 frosted pound cake round, 2 tablespoons drained fruit, 1 tablespoon toasted almonds.
Repeat with one more layer of each: frosted cake pressed gently but firmly onto existing layers, drained fruit, and toasted almonds. Chill for at least 1 hour.
To serve, slide a spatula under each stack cylinder and transfer to a serving plate.
Unmold. Garnish with crème fraîche, 2 tablespoons reserved fruit syrup, and additional almonds, and serve.
Recipe Note
If you don't have authentic stacks, use thoroughly cleaned soup sized aluminum cans. The components may be made up to a day in advance, then assembled at room temperature least one hour before serving.
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