Really easy apricot & amaretti cream
- Preparation and cooking time
- 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
- 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.
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.