Apricot Trifle (1)

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 apricot halves per person
  • 1 round of sponge cake in. thick and slightly larger than the fruit, for each person

Method

If fresh fruit is used, prepare as required, dust with castor sugar and allow to stand 1 hr. to sweeten and become juicy. 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. Arrang