Step by Step Apricot and Cherry Trifle

Monday 15th October 2018

Step by Step Apricot and Cherry Trifle

Serves: 8

This pretty trifle tastes as good as it looks and is best prepared the day before serving to allow flavours to mingle.  Always an advantage in my opinion if you are giving a dinner party!

  • Cut 8 chocolate fairy cakes, homemade, if possible, in half horizontally.  Spread with cherry or plum jam and sandwich together again.  Use to line base of a glass trifle dish.
  • Drain 1x 400g can apricots in natural juice and reserve juice.
  • Mix 21/2 fluid ounces sherry, brandy or kirsch into reserved juice and pour evenly over the cakes.  Leave to soak for 15 minutes whilst you make the custard.
  • Arrange drained apricots evenly over chocolate cake.  Top with 300g pitted dark cherries, frozen and de-frosted are fine if fresh cherries are out of season.
  • In a mixing bowl, combine 3 egg yolks with 30g custard powder, 30g caster sugar and 2 tablespoons milk, taken from 300ml milk.  Stir to form a smooth paste.  Heat remaining milk in a large non-stick saucepan, until warm.
  • Pour heated milk onto egg yolk mixture, stirring constantly.  Return mixture to pan and cook, over medium heat, until custard boils and thickens.  Leave to cool slightly.
  • Pour custard over fruit.
  • Cover with cling film to prevent a skin forming and chill overnight, or until set.
  • Whip 450 ml double cream until thick.  Spread over custard. Mark a pattern with a fork, if liked.
  • Decorate with toasted pecan nuts, or a few fresh strawberries.Serve cold


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