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Apricot Almond Coffee Trifle Recipe
|Sponge cake||1 (1 Layer)|
|Almond macaroons||2 1⁄2 Dozen (The Crisp Kind)|
|Canned peeled apricots||60 Ounce (2 Large Cans, 1 Pound, 14 Ounce Each)|
|Whipping cream||1⁄2 Pint|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Diced toasted almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6444 Calories from Fat 2489
% Daily Value*
Total Fat 276 g424.6%
Saturated Fat 196.7 g983.7%
Trans Fat 0 g
Cholesterol 496.1 mg
Sodium 3488.1 mg145.3%
Total Carbohydrates 999 g333.1%
Dietary Fiber 86.7 g346.7%
Sugars 654.4 g
Protein 49 g98.1%
Vitamin A 5.9% Vitamin C 157%
Calcium 69.5% Iron 173.6%
*Based on a 2000 Calorie diet
Sprinkle evenly with 4 tablespoons of the sherry.
Arrange about 12 of the macaroons over top of sponge cake layer.
Sprinkle lightly with 1 tablespoon sherry.
Drain apricots thoroughly; cut in half, and remove pits.
Arrange half the apricot halves over macaroons.
Arrange another layer of macaroons; sprinkle with the remaining tablespoon sherry; top with remaining apricots.
Arrange additional macaroons to stand around the sides of bowl.
Pour cooled sauce over contents in trifle bowl.
Chill for at least 4 hours.