Iced trifle slice
- 300ml pot whipping cream
- 500g pot fresh custard
- 4tbsp Amaretto Disaronno, or brandy
- 250g from a 450g tub apple and berry compote (we used Yeo Valley)
- 100g (18) amaretti biscuits, roughly crushed
- 4 amaretti biscuits, crushed
- Rest of the apple and berry compote tub
- 900g (2lb) loaf tin, lined with cling film, with plenty of cling film overlapping all round
You could make this with forest fruits compote and sponge fingers, if you like
- Whip the cream in a large bowl until it holds its shape. Stir in the custard and Amaretto.
- Put the lined loaf tin on a tray or in a dish to catch spillages. Spoon half the custard mixture into tin, then add a few spoonfuls of compote, then rest of custard and rest of compote (but leave half the tub for serving with pud).
- Sprinkle the amaretti biscuits over and then pull the cling film up and over to seal. Put in the freezer to firm — overnight.
To freeze: Over-wrap in more film or foil. Seal and label. Use within 3 months. The compote can be frozen in a small pot. Keep the amaretti biscuits in the cupboard.
To serve from freezer: See “To serve now”, above. Thaw sauce in fridge or defrost in the microwave.
Nutritional information per portion
- Calories 272(kcal)
- Fat 17.0g
- Saturates 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.