Apricot Trifle (2)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 5–6 slices Swiss jam roll
  • 1–2 macaroons
  • 2–3 tablesp. s


Cut the jam roll into small cubes and place with broken macaroons in the bottom of a shallow glass dish; pour the sherry and a little apricot juice over. Cut up some of the apricots and add to the dish; pour over the custard. Allow to set. Whip the cream, adding the gelatine melted in the water. Pile