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Très alcohol trifle

Très alcohol trifle

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight macerating
  • Easy
  • 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: per serving (10)


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Recipe from Good Food magazine, June 2016

Goes well with


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A star rating of 4 out of 5.2 ratings

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