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Really easy apricot & amaretti cream

Really easy apricot & amaretti cream

A star rating of 4.7 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert

  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal431
fat29g
saturates18g
carbs41g
sugars32g
fibre2g
protein5g
low insalt0.34g
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Ingredients

  • 1kg apricot , halved and stoned
  • 1 large orange , grated zest and juice
  • 85g golden caster sugar
  • 2 x 250g tubs mascarpone
  • 500g tub vanilla custard
  • 140g amaretti biscuit
  • about 50g/2oz grated dark chocolate

Method

  • STEP 1

    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.

  • STEP 2

    Whisk the mascarpone and custard together until completely blended.

  • STEP 3

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 4.7 out of 5.9 ratings
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