Almond & Apricot Trifles
Indulge in a delectable dessert with this elegant apricot trifle recipe. Layers of moist Madeira cake, soaked in Disaronno and apricot juice, mingle with juicy apricots, velvety custard, and a fluffy cream topping. Topped with a sprinkle of toasted flaked almonds, this trifle is a delightful treat for any occasion.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 1017 calories
- Fat Content: 62 grams fat
- Saturated Fat Content: 34 grams saturated fat
- Carbohydrate Content: 99 grams carbohydrates
- Sugar Content: 77 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.97 milligram of sodium
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