Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apricot Tipsy Trifle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Ounce(s) Softened butter
6 Ounce(s) Caster sugar
1 Orange, zest of
6 Ounce(s) Self-raising flour
1 Teaspoon(s) Baking Powder
3 Eggs
Good quality jam
1 7 ounces can apricots in
natural juice
1/2 Lemon, juice of
1 Vanilla pod
1 Pint(s) Double cream
5 Egg yolks
1 Teaspoon(s) Cornflour
2 Teaspoon(s) Icing sugar
1/4 Pint(s) Madeira
2 Tablespoon(s) Fresh orange juice
1 Tablespoon(s) Brandy
Whipped cream
Toasted flaked almonds
First of all, make all the parts to the trifle. Sandwich cake: preheat
the oven to 160C/gas 3. Grease and dredge 2 x 8" sandwich tins with
caster sugar. Soften the butter at room temperature for a few hours.
Grate the orange zest finely. Sieve the flour and baking powder
together, then put all the ingredients into a mixing bowl. Give them a
good whisk until smooth and a soft dropping consistency. Divide
between the tins and bake for 20-25 minutes until golden and firm in
the middle. Turn out on to a wire tray. Apricot puree: drain the
apricots, puree them and sharpen the taste with a little lemon juice.
Custard: split the vanilla pod in half lengthwise. Scrape out the
seeds into the double cream in a saucepan and add the pod as well.
Whisk the egg yolks, cornflour and sugar together in a bowl. Bring the
vanilla cream to boiling point and remove the pod. Allow the cream to
rise in the pan, then pour quickly on to the egg mixture, whisking
continuously until the mixture thickens. Pass the custard through a
fine sieve. Chantilly cream: split the vanilla pod and scoop the seeds
into the cream. Add the sieved icing sugar and whisk together lightly
to form a soft floppy consistency which will spread easily. Tipsy:
mix all the ingredients together and taste. Add more sugar if liked.
To assemble the trifle, slice the sponges in half horizontally and
spread thickly with jam. Put the sponge layers back together, then cut
them into pieces and arrange in a glass dish. Pour enough tipsy over
them to moisten the sponges. Top with fruit puree and spread the
custard over the top. Then top with the cream, thickly spread.
Decorate with whipped cream and toasted almonds. Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1859
Calories From Fat: 1551
Total Fat: 175.5g
Cholesterol: 1826.5mg
Sodium: 765.3mg
Potassium: 1028.2mg
Carbohydrates: 45g
Fiber: 4.1g
Sugar: 29.4g
Protein: 35.7g

Scale this recipe to Servings [?]