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
4 Tbsp. apricot jam
2 x 420g tins apricot halves in syrup, drained
3 Tbsp. sherry
2 Tbsp. orange juice
25 g flaked almonds, toasted
500 ml fresh vanilla custard
500 ml double cream
TO DECORATE
2 Tbsp. 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.
Per serving:
Calories: 480
Protein: 5g
Fat: 39g
Saturates: 22g
Carbs: 24g
Sugars: 30g total sugars
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
