Snacks and Light Meals Recipes -
Amaretti and Chocolate Trifle
Recipe
Desserts
Recipes
-
Amaretti and
Chocolate Trifle Recipe
Ingredients
Serves
8-10
50 g/2 oz
blanched almonds
50 g/2 oz caster
sugar
50 ml/2 fl oz cold
water
1 teaspoon vanilla
extract
750
g/1 1/2 lb
apricots, halved and stoned
175 g/6 oz amaretti
biscuits
4 tablespoons
Amaretto di Saronno liqueur
300 ml/1/2 pint double
cream
cocoa powder, for
dusting
Custard:
2 egg yolks
2 tablespoons cocoa
powder
1 teaspoon
corn flour
50 g/2 oz caster sugar
150 ml/1/4 pint
milk
300
ml/1/2 pint
double cream
200 g/7 oz plain dark chocolate, broken into pieces
To
decorate:
chocolate shavings
sugared almonds,
coarsely chopped
Method:
First
make
the custard. Lightly whisk the egg yolks with the
cocoa powder, corn flour, sugar and half the milk.
Put the remaining milk into a saucepan with the
cream and chocolate.
Heat gently, stirring, until
the chocolate has melted. Bring almost to the boil,
then pour it over the egg mixture, whisking well.
Return the custard to the saucepan and whisk well over
a moderate heat until the custard has thickened
slightly. Transfer to a bowl and cover the surface
with greaseproof paper to prevent a skin forming.
Leave to cool.
Toast the almonds in a dry frying pan, stirring
continuously, until they turn a golden brown. Allow
to cool. Heat the sugar and water in a saucepan
until the sugar dissolves.
Add the vanilla and
apricots, and cover with a lid. Simmer gently for
2-5 minutes (depending on the ripeness of the fruit)
until just softened.
Drain the apricots, reserving
3
tablespoons of the syrup.
Place the apricots in a
glass serving dish. Scatter the biscuits over the
apricots.
Mix the reserved
syrup with the liqueur and spoon over the biscuits.
Scatter with the almonds. Spoon the cooled custard
into the dish and leave to stand for several hours
to set.
Whip the cream until just peaking. Spoon over the
custard and dust with cocoa powder. Decorate the
trifle with chocolate shavings and sugared almonds.