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Prep time:

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Serves: 8

By SazzlesA

0

Ingredients

  • 4 egg yolk

  • 170g sugar

  • 3 tbsp apricot jam

  • 118ml dry sherry

  • 50g flaked almonds (toasted)

  • 55g ground almonds

  • 300ml cream

  • 6 trifle sponge fingers

  • 370g pineapple crushed

Method

  1. Put pineapple, sugar, almonds, egg yolks & 1/2 sherry in a pan.
  2. Heat until mixed.
  3. Cook for 5 mins and cool for 15 mins.
  4. Split sponges & spread with jam.
  5. Arrange sponges, jam side up and sprinkle with remaining sherry.
  6. Spread pineapple mixture over.
  7. Repeat layers (2-3).
  8. Refrigerate for 2-3 hrs.
  9. Spread with cream and sprinkle toasted almonds on top.

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Make Ahead

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