Apricot and Amaretti Trifle.


Prep Time: 



  • 6 - 8 People


8" Sponge
Whipped Cream
Raspberry Jam
Amaretti biscuits
7 egg yolks
100g Sugar
250ml Milk and cream
1 vanilla pod


Recipe by Cafe Rua, Mayo

Base layer
2 day old homemade 8" sponge, soaked in a little sponge and stock syrup. Moisten further with a little bit of whipped cream, and some good quality raspberry jam.
poached fresh apricots, or a tin of apricots lightly blitzed Provides a great layer of bittersweet tang
Biscuit layer  
crush 20 or so amaretti biscuits and sprinkle on the apricots. 
make a fresh egg custard - about 500 ml with 7 egg yolks, 100g sugar, 250 each of milk and cream and a vanilla pod.To help it set a little firmer. For a good trifle consistency, use also a heaped tablespoon of Bird's custard Powder
layer Whipped and sugared cream.Garnish with some toasted flaked almonds, crushed amaretti and raspberries  

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