My favourite trifle - so pretty in a cut-crystal trifle bowl. If you've never had this lovely English dessert before, you're in for a treat. Great way to use up stale poundcake too.
My Private Note
Units: US | Metric
- 1/3 cup cornstarch
- 1/2 cup sugar
- 2 eggs, well beaten
- 3 1/2 cups milk
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 3/4 cup amaretto liqueur
- 2 poundcake
- 2 cups raspberry preserves
- 12 peach halves in syrup, cubed (1/2 the peaches may be substituted with 10 apricot halves)
- whipped cream
- toasted sliced almonds
- 1Mix cornstarch, sugar and eggs until well-blended.
- 2Gradually stir in milk.
- 3Add butter and cook over medium heat, stirring constantly, until custard thickens.
- 4Remove from heat, cover and cool slightly.
- 5Stir in vanilla and ½ cup liqueur.
- 6Press plastic wrap directly over top of custard, cover and chill for several hours.
- 7Cut cakes into ½ inch cubes.
- 8Mix preserves with ¼ cup liqueur.
- 9In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
- 10Add half of custard.
- 11Repeat layering and top off with remaining custard.
- 12Chill, wrapped in clingfilm, for atleast one day before serving.
- 13Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
- 14Note: You can also sprinkle almonds between the layers.
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Nutritional Facts for Peach - Amaretto Trifle
Serving Size: 1 (296 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 646.1
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 10.6 g
- Cholesterol 192.9 mg
- Sodium 339.0 mg
- Total Carbohydrate 114.9 g
- Dietary Fiber 2.5 g
- Sugars 63.1 g
- Protein 8.1 g
The following items or measurements are not included: