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Almond & apricot trifles

Almond & apricot trifles

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal1017
fat62g
saturates34g
carbs99g
sugars77g
fibre3g
protein10g
low insalt0.97g
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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

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, September 2011

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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