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Individual Apricot Trifle Recipe
|Sponge cake rounds||5 (1/2 In. Thick And Slightly Larger Than The Fruit, For Each Person)|
|Fruit juice||1 Pint|
|Pistachio nuts||6 , blanched and chopped|
Serving size: Complete recipe
Calories 3968 Calories from Fat 515
% Daily Value*
Total Fat 57 g88.3%
Saturated Fat 17.9 g89.4%
Trans Fat 0 g
Cholesterol 783.1 mg261%
Sodium 2310.9 mg96.3%
Total Carbohydrates 804 g267.9%
Dietary Fiber 19.9 g79.7%
Sugars 483.6 g
Protein 73 g145.3%
Vitamin A 230.8% Vitamin C 342.3%
Calcium 120.6% Iron 138.2%
*Based on a 2000 Calorie diet
If canned fruit is used, drain from juice on a sieve.
Soak the rounds of sponge cake in the sherry (if used) and a little fruit juice.
Place in individual dishes and chill.
Arrange the fruit on the top and glaze with a thick syrup made by boiling together 1/4 pt fruit juice and 1 oz sugar.
Pipe whipped cream round the edge of the sponge and decorate with chopped pistachio nuts.
Peach or Pineapple trifle: substitute 1 peach half or slice of pineapple per person for apricots.