Something magic happens when assembling simple ingredients to make a trifle – all the flavours combine to make the most wonderful whole.
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Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
480
Ingredients
8
trifle sponge cakes
4Tbsp.
apricot jam
2 x 420g tins apricot halves in syrup, drained
3Tbsp.
sherry
2Tbsp.
orange juice
25g
flaked almonds, toasted
500ml
fresh vanilla custard
500ml
double cream
TO DECORATE
2Tbsp.
flaked almonds, toasted
Silver balls, optional
Directions
Step 1Split the sponge cakes in 1⁄2 through their depth. Sandwich the halves back together using the apricot jam, then slice the sandwiched sponges in 1⁄2 lengthways. Arrange in the base and slightly up the sides of a roughly 2 litre trifle dish or glass bowl.
Step 2Reserve 8-10 of the apricot halves for decoration (cover and set aside). Roughly chop remaining apricot halves and sprinkle over the sponge layer.
Step 3In a small bowl or jug, mix the sherry and orange juice, then drizzle over the sponge and apricots to moisten. Scatter over the flaked almonds, then pour over the custard and smooth to level.
Step 4Whip the double cream until it just holds its shape and spoon on to the custard in an even layer. Chill in the fridge for 1hr.
Step 5To serve, decorate with the reserved apricot halves, flaked almonds and silver balls, if using.
GET AHEAD Prepare to end of step 4 up to a day ahead. Loosely cover and chill. Cover and chill the reserved apricots. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
