Almond & apricot trifles
- James Martin
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Serves 4
Easy
Prep: 10 mins
A star rating of 3.5 out of 5.2 ratingsRate
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Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast
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Easy roast beef
A star rating of 4.6 out of 5.115 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 madeira
loaf cake, cut into cubes
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8 tbsp Disaronno
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2 x 410g cans apricots
chopped and juice reserved
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500g pot fresh custard
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300ml double cream
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2 tbsp toasted flaked almonds
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Nutrition: per serving
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kcal1017
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fat62g
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saturates34g
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carbs99g
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sugars77g
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fibre3g
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protein10g
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salt0.97g
low
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Method
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step 1
1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
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step 2
Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.
Recipe from Good Food magazine, September 2011
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A star rating of 3.5 out of 5.2 ratings
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