Iced trifle slice Recipe

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20 min

Nutrition per portion

Calories 272 kCal 14%
Fat 17g 24%
  -  Saturates 8g 40%

Creamy, fruity and crunchy all at once – this frozen version of a traditional favourite makes a handy standby dessert and is great for dinner parties


  • 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
  • To serve:
  • 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


  • 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.

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Top Tip

You could make this with forest fruits compote and sponge fingers, if you like