Peach - Amaretto Trifle

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READY IN: 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 13
  • 12
    cup sugar
  • 2
    eggs, well beaten
  • 3 12
    cups milk
  • 2
    tablespoons butter
  • 1
    tablespoon vanilla extract
  • 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
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DIRECTIONS

  • Mix cornstarch, sugar and eggs until well-blended.
  • Gradually stir in milk.
  • Add butter and cook over medium heat, stirring constantly, until custard thickens.
  • Remove from heat, cover and cool slightly.
  • Stir in vanilla and ½ cup liqueur.
  • Press plastic wrap directly over top of custard, cover and chill for several hours.
  • Cut cakes into ½ inch cubes.
  • Mix preserves with ¼ cup liqueur.
  • In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
  • Add half of custard.
  • Repeat layering and top off with remaining custard.
  • Chill, wrapped in clingfilm, for atleast one day before serving.
  • Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
  • Note: You can also sprinkle almonds between the layers.
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