Apricot and Amaretti Trifle.
7 egg yolks
250ml Milk and cream
1 vanilla pod
Recipe by Cafe Rua, Mayo
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
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