Almond & apricot trifles

Almond & apricot trifles

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(2 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 4

Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
1017
protein
10g
carbs
99g
fat
62g
saturates
34g
fibre
3g
sugar
77g
salt
0.97g

Ingredients

  • 1 Madeira loaf cake, cut into cubes
  • 8 tbsp Disaronno
  • 2 x 410g cans apricots, chopped and juice reserved
  • 500g pot fresh custard
  • 300ml double cream
  • 2 tbsp toasted flaked almonds

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Method

  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.
  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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Comments

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flirtinflight's picture
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I'm not a huge trifle fan, but did this just after Christmas and it was devoured very quickly. Can't believe the calories though!

jweg1210's picture
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Used a home made almond sponge I had in the freezer, peaches rather than apricots, and no booze. Perhaps my pud was more inspired by this recipe than a recreation of it. Nevertheless it was really good - trifles are always more than the sum of their parts and this is no exception. If you don't have almond cake then I suppose you'd need the Disarrono to give the flavour.

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