When Rowyn wrote about her mum's trifle on her blog and posted a wonderful picture, I left a comment saying that I had another recipe for trifle which she might like to try. I was about to email it to her when I thought that maybe others would also like to try this delicious recipe, so here it is. Please read through to the bottom before making it as I have made a couple of amendments of my own to it. It's a microwave recipe so doesn't take too long to make.
1 pint warmed milk
2-3 drops vanilla essence
2 egg yolks
2 tablespoons caster sugar
8 trifle sponges
1 (225g) can of apricots, drained and pureed
4oz macaroons, lightly crushed
6 tablespoons medium sherry
1/2 pint whipping cream
2oz flaked almonds
Beat the egg yolks, eggs, sugar, cornflour and milk together, then heat on high for 2 1/2 minutes, stirring twice. Spread trifle sponges with apricot puree, cut into suitable sized pieces and place in a 3 1/2 pint serving dish. Add the remaining puree. Cover the sponges with the crushed macaroons and then pour the sherry over them. Add custard and spread evenly. Place the flaked almonds on a plate and toast on high for 6 minutes until golden brown. Allow to cool then sprinkle them over the cream.
Note : If you like, use extra whipped cream to decorate the trifle, piping it as shown in the picture.
My Note: Do not puree all the apricots but keep back 2 or 3 and cut them into small slices and add them when you add the remaining puree. I use chocolate macaroons instead of the plain ones. I don't toast the almonds as the only time I did they burned! Oh yes, nearly forgot, I am a bit heavy handed with the sherry too :-)
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