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Nutrition: per serving

  • kcal1017
  • fat62g
  • saturates34g
  • carbs99g
  • sugars77g
  • fibre3g
  • protein10g
  • salt0.97g
    low

Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, September 2011

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.5 out of 5.2 ratings

flirtinflight

A star rating of 3 out of 5.

I'm not a huge trifle fan, but did this just after Christmas and it was devoured very quickly. Can't believe the calories though!

jweg1210

A star rating of 4 out of 5.

Used a home made almond sponge I had in the freezer, peaches rather than apricots, and no booze. Perhaps my pud was more inspired by this recipe than a recreation of it. Nevertheless it was really good - trifles are always more than the sum of their parts and this is no exception. If you don't have…

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