Roasted Plum and Basil Trifle

Ingredients

• 3 pounds medium-size plums, quartered, pits removed
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 cup sugar
• 2 tablespoons grated orange zest
• 2 teaspoons grated lemon zest
• 6 large eggs
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1 cup water
• 1 cup sugar
• 3 cups packed fresh basil leaves, roughly chopped
• 1 (8-ounce) container mascarpone, room temperature
• 1/4 cup sugar
• 2 1/4 cups chilled heavy whipping cream, divided
• 2 teaspoons vanilla extract
• 1 (12-ounce) purchased pound cake, cut into 1-inch cubes
• 1 cup coarsely chopped hazelnuts, toasted
• Basil sprigs, for garnish

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