| Recipe to Print-Apricot Trifle - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
|
|
| Recipe Name: |
Apricot Trifle - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
|
| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Line trifle dish with canned apricots for eye appeal.
|
|
Ingredients:
|
Directions:
Slice cake and alternate layers of cake, preserves, and nuts. Pour hot custard over layers. Add sherry. Refrigerate overnight.
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Top trifle with whipped cream and cherries. |
|
|
|