Add to Cookbook

Almond And Apricot Trifles with Wine Syllabub

  • 6
Almond And Apricot Trifles with Wine Syllabub

A little decadence does you good...try this sinfully smashing dessert.


  • 75-100 grams amaretti biscuits
  • 6 tblsp Amaretto (almond liqueur)
  • 6 freshly poached apricots (or use canned) halved
  • 2 cups thick vanilla custard, cool (use homemade)
  • ¼ cup dessert wine
  • 1 tblsp sherry (optional)
  • 2 tblsp brandy
  • 2 tblsp caster sugar
  • graded rind one lemon
  • ½ cup cream
  • ¼ cup plain yoghurt (optional)


  1. Crush the amaretti biscuits and place into 6 tall glasses. Spoon a tablespoon of Amaretto on each and then top each with 2 poached apricot halves.
  2. Divide the vanilla custard evenly among the glasses and then top each with a generous serving of syllabub.
  3. Refrigerate for 2-3 hours before serving.

Wine Syllabub

  1. Put the wine, sherry, brandy, sugar and lemon rind into a bowl and allow them to stand for about 30 minutes.
  2. Whip the chilled cream slowly until it becomes frothy. Gradually beat in the wine mixture a little at a time and continue to beat until the mixture becomes thick and forms soft peaks. Fold in the yoghurt, if using. Chill for about 2 hours before serving.

Comments (0)

Please login to submit a comment.