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By November 13, 2017 0 Comments Read More →

Amaretto Trifle

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City Cottage’s Diana Peacock’s Amaretto Trifle is definitely one for special occasions. The amaretto goes so well with the apricots.


12–15 amaretti biscuits, crushed until quite fine
4 tbsp amaretto liqueur
1 can apricots in juice
350ml/12fl oz whole milk
1/2 tsp almond extract
2 tbsp corn flour
1 tbsp golden caster sugar
1 small carton whipping cream
Flaked almonds for the topping

  1. Put the crushed biscuits in the base of a dessert bowl and sprinkle over the liqueur.
  2. Place the apricots in amongst the biscuits and drizzle over some of the fruit juice to soften the biscuits.
  3. Make the almond custard by heating the milk in a pan, except for three tablespoons. Mix this in the jug with the corn flour, sugar and almond extract to make a paste. When the milk is almost boiling, pour it over the paste and whisk to keep it smooth. Pour the sauce back into the pan and heat it to boiling, stirring all the time. Allow to cool before spooning over the fruit.
  4. Whisk the cream until it is just holding peaks and spoon over the custard.
  5. Finish with a topping of flaked almonds and/or a couple of crushed amaretti biscuits.
  6. Chill for 30–40 minutes before serving.

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