Très alcohol trifle

Très alcohol trifle

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 5 mins plus overnight macerating


Serves 8 - 10

This boozy trifle is the perfect end to supper for friends, with layers of amaretto-drenched amaretti biscuits, Armagnac-soaked prunes and Marsala-whipped cream

Nutrition and extra info

Nutrition: per serving (10)

  • kcal739
  • fat36g
  • saturates20g
  • carbs59g
  • sugars55g
  • fibre3g
  • protein5g
  • salt0.1g


  • 250g prunes
  • 110g golden caster sugar
  • 1 vanilla pod
  • 230ml Armagnac
  • 2 x 250g boxes amaretti biscuits (soft or hard - both will work)
  • 230ml Amaretto
  • 600ml double cream
  • 230ml marsala
  • 1 tsp vanilla extract


  1. In advance, put the prunes into a Kilner jar or a bowl with a lid. In a saucepan, combine the sugar, vanilla pod and 230ml water. Boil until the sugar has dissolved, then pour over the prunes. Leave to cool, then add the Armagnac. Put the prunes in the fridge to macerate, ideally for at least 24 hours.

  2. When you’re ready to make your trifle, put most of the biscuits in a deep dish, reserving a handful to crush on top, and splash the amaretto on top. Give it some time to sink in, shaking occasionally so that everything is boozy.

  3. Put a scant layer of the Armagnac-soaked prunes on top of the biscuits. Whip the cream with the Marsala and vanilla extract until it’s perfectly floppy, then spoon on top of the prunes. Crush over the remaining biscuits.

  4. Cover the trifle with cling film and leave in the fridge until you are ready to serve. Dig in with a large spoon.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.