Amaretti and Chocolate Trifle Recipes

Ingredients :

50g blanched almonds

50g caster sugar

50ml cold water

1 tsp vanilla extract

750g apricots, halved and stoned

175g amaretti biscuits

4 tbsp Amaretto di Saronno liqueur

300ml double cream

cocoa powder, for dusting

Custard:

2 egg yolks

2 tbsp cocoa powder

1 tsp cornflour

50g caster sugar

150ml milk

300ml double cream

200g plain dark chocolate, broken into pieces

To decorate:

chocolate shavings

sugared almonds, coarsely chopped

1. First make the custard, lightly whisk the egg yolks with the cocoa powder, cornflour, sugar and half the milk.

2. Put the remaining milk into a saucepan with the cream and chocolate.

3. Heat gently, stir, until chocolate has melted.

4. Bring almost to the boil, pour over the egg mixture, whisking well.

5. Return the custard to the saucepan and whisk well over a moderate heat until the custard has thickened slightly.

6. Transfer to a bowl and cover the surface with greaseproof paper to prevent a skin forming, leave to cool.

7. Toast the almonds in a dry frying pan, stir, until they turn a golden brown.

8. Allow to cool.

9. Heat the sugar and water in a saucepan until the sugar dissolves.

10. Add the vanilla and apricots, and cover with a lid, simmer 2-5 minutes until just softened.

11. Drain the apricots, reserving 3 tbsp of the syrup.

12. Place the apricots in a glass serving dish, scatter the biscuits over the apricots.

Serves 5

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