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| Recipe Archive > Desserts > |
Apricot Trifle
(Serves 4 people)
Nothing tastes better in a trifle than a home made custard made with fresh eggs to which I usually add a little cornflour to thicken the consistency enough to hold the weight of the cream topping. Make sure to cook the apricots until they are soft and juicy before you steep them in the alcohol.
Equipment & Ingredients
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20 dried ready soaked apricots |
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4 level tbls Whitworths Caster Sugar |
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75ml / 3flu oz Amoretto |
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About 16 - 20 Amaretti biscuits |
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8 large free range egg yolks |
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125g / 5oz Whitworths Caster Sugar |
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300ml / ½pt double cream |
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1 dssp Whitworths Caster Sugar |
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Method
Put the apricots into a saucepan with enough cold water to cover them. Add the sugar and bring them to the boil, then reduce to a fairly energetic simmer for about 25 minutes, until the apricots are soft and sweet. Pour the Amoretto and brandy into a small saucepan. Drain the apricots from their cooking juices and then add them to the alcohol. Bring slowly to boiling point, then remove the saucepan from the heat and leave the apricots to infuse and plump up in the alcohol, for about 25 minutes.
To make the custard, whisk the egg yolks and sugar together in a mixing bowl until they are pale and creamy. Mix the cornflour with a little of the milk and add it to a medium sized saucepan with the remaining milk and vanilla. Bring slowly to the boil stirring continuously, then pour the milk gradually on to the egg mixture and keep stirring until well blended.
Pour the mixture into a clean saucepan and continue to stir over a low barely medium heat until the custard starts to thicken. Remove from the heat immediately and pour into a china bowl. Leave to cool, whisking fairly frequently to prevent the custard from forming a skin.
Line the base of four tall glass dishes with the Amaretti biscuits. Top with the apricots and pour over the boozy juices they have soaked in, making sure to thoroughly soak the biscuits. Spoon the custard evenly over the top and leave covered in cling film in the fridge to set.
To finish, whip the cream sugar and vanilla into soft peaks and swirl over the custard. Decorate with orange zest (cut into fine strips) and a dusting of Whitworths Icing Sugar, or you can add pretty caramel decorations (see tip) from Whitworths Granulated Sugar decorations (Drunken Prune Ice Cream).
Tip
The caramel decorations will keep for several days if you layer them between non-stick baking parchment in an airtight container. Use the leftover egg whites to make meringues
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