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

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Method:

1. 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.

2. Heat gently, stirring, until the chocolate has melted. Bring almost to the boil, then pour it over the egg mixture, whisking well.

3. 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.

4. 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.

5. 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.

6. 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.

7. Whip the cream until just peaking. Spoon over the custard and dust with cocoa powder. Decorate the trifle with chocolate shavings and sugared almonds.