- 1kg apricot, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 1 large orange, grated zest and juice
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 85g golden caster sugar
- 2 x 250g tubs mascarpone
- 500g tub vanilla custard
- 140g amaretti biscuit
- about 50g/2oz grated dark chocolate
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Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
Whisk the mascarpone and custard together until completely blended.
Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.
Make and take
The trifle can be made 2 days ahead and left to chill in the fridge. Just transport it carefully in the dish.