Almond & apricot trifles

Almond & apricot trifles

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(2 ratings)

Prep: 10 mins


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: per serving

  • kcal1017
  • fat62g
  • saturates34g
  • carbs99g
  • sugars77g
  • fibre3g
  • protein10g
  • salt0.97g
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  • 1 madeira loaf cake, cut into cubes
  • 8 tbsp Disaronno
  • 2 x 410g cans apricots, chopped and juice reserved



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 500g pot fresh custard
  • 300ml double cream
  • 2 tbsp toasted flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  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.

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Comments, questions and tips

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2nd Jan, 2013
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!
6th May, 2012
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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