Mary Berry Christmas Apricot Trifle Recipe is made with trifle sponges, apricot jam, tinned apricot halves, brandy, vanilla custard, whipping cream, and flaked almonds. This delicious Christmas Apricot Trifle recipe creates a traditional dessert that takes about 30 minutes to prepare and can serve up to 8 people.
This Christmas Apricot Trifle Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Christmas Apricot Trifle Ingredients:
- 225g (8oz) trifle sponges (10–12 pieces)
- 4 tbsp apricot jam
- 2 × 410g tins (14.5oz each) apricot halves in light syrup
- 1½ tbsp brandy
- 500g (17.6oz) fresh vanilla custard
- 150ml (5fl oz) whipping cream, whipped to soft peaks
- 30g (1oz) flaked almonds, toasted
How To Make Mary Berry Christmas Apricot Trifle?
- Prepare the Sponges: Slice each trifle sponge in half horizontally. Spread apricot jam over one half of each slice and sandwich together with the other half.
- Prepare the Apricots: Drain the tinned apricots, reserving 3 tablespoons of syrup, and chop the apricot halves into chunks.
- Layer the Trifle: Arrange half of the sandwiched trifle sponges in the base of a 2.5-litre (4½-pint) glass trifle dish. Pour over half of the reserved apricot syrup and half of the brandy, ensuring all the sponge is soaked. Scatter half of the chopped apricots over the top.
- Repeat the Layers: Add another layer of sandwiched sponges, followed by the remaining apricot syrup, brandy, and chopped apricots.
- Add the Toppings: Spoon over the custard, then spread or pipe the whipped cream on top. Finish by scattering the toasted flaked almonds over the cream.
Recipe Tips:
- Use Fresh Ingredients: For the best flavor, use fresh vanilla custard and whipping cream. They make the trifle creamier and more delicious.
- Soak the Sponges Well: Make sure the sponges are fully soaked in the apricot syrup and brandy. This will make the trifle moist and flavorful.
- Chill Before Serving: Let the trifle chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.
- Toast the Almonds: Toast the flaked almonds lightly to enhance their flavor and add a nice crunch to the trifle.
- Layer Carefully: Arrange the layers evenly in the trifle dish. This ensures each serving has a balanced taste of all the ingredients.
What To Serve With Christmas Apricot Trifle?
This creamy Christmas Apricot Trifle pairs well with fresh berries, shortbread cookies, a light fruit salad, or a scoop of vanilla ice cream. It can also be served alongside a cup of hot coffee, spiced tea, mulled wine, or a glass of sparkling champagne for a delicious holiday dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Christmas Apricot Trifle cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Freeze: Christmas Apricot Trifle is not recommended for freezing because the texture of the custard and whipped cream can change and become watery when thawed. It’s best enjoyed fresh or after refrigeration.
Mary Berry Christmas Apricot Trifle Nutrition Facts:
Serving Size: 1 of 8 servings
- Calories: 750
- Total Fat: 50g
- Saturated Fat: 29g
- Cholesterol: 91mg
- Sodium: 181mg
- Potassium: 181mg
- Total Carbohydrate: 70g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 8g
Try More Mary Berry Recipe:
- Mary Berry Limoncello Trifle
- Mary Berry Celebration Trifle
- Mary Berry Tiramisu Red Fruit Trifle
- Mary Berry Lemon Mousse
- Mary Berry Easy Vanilla Ice Cream
Mary Berry Christmas Apricot Trifle
Description
Christmas Apricot Trifle Recipe is made with trifle sponges, apricot jam, tinned apricot halves, brandy, vanilla custard, whipping cream, and flaked almonds. This delicious Christmas Apricot Trifle recipe creates a traditional dessert that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Sponges: Slice each trifle sponge in half horizontally. Spread apricot jam over one half of each slice and sandwich together with the other half.
- Prepare the Apricots: Drain the tinned apricots, reserving 3 tablespoons of syrup, and chop the apricot halves into chunks.
- Layer the Trifle: Arrange half of the sandwiched trifle sponges in the base of a 2.5-litre (4½-pint) glass trifle dish. Pour over half of the reserved apricot syrup and half of the brandy, ensuring all the sponge is soaked. Scatter half of the chopped apricots over the top.
- Repeat the Layers: Add another layer of sandwiched sponges, followed by the remaining apricot syrup, brandy, and chopped apricots.
- Add the Toppings: Spoon over the custard, then spread or pipe the whipped cream on top. Finish by scattering the toasted flaked almonds over the cream.
Notes
- Use Fresh Ingredients: For the best flavor, use fresh vanilla custard and whipping cream. They make the trifle creamier and more delicious.
- Soak the Sponges Well: Make sure the sponges are fully soaked in the apricot syrup and brandy. This will make the trifle moist and flavorful.
- Chill Before Serving: Let the trifle chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.
- Toast the Almonds: Toast the flaked almonds lightly to enhance their flavor and add a nice crunch to the trifle.
- Layer Carefully: Arrange the layers evenly in the trifle dish. This ensures each serving has a balanced taste of all the ingredients.
Mary Berry Christmas Apricot Trifle