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Apricot and biscotti trifles
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Prep Time:
255 minutes
Cook Time:
20 minutes
Total Time:
275 minutes
Indulgent make-ahead trifle with creamy yogurt and sweet apricots.
Ingredients:
  • 250.00 ml apricot jam
  • 150g packet almond biscotti
  • 825g can apricot halves, drained
  • 550g tub vanilla yoghurt
  • 107.50 gm caster sugar
  • 62.50 ml slivered almonds, toasted
Instructions:
  • In a small saucepan, warm the jam over low heat until melted, stirring occasionally for 3 to 4 minutes. Pour the melted jam over the apricots in a heatproof bowl and toss to coat evenly.
  • Begin by placing half of the biscotti in six 1 1/2 cup-capacity serving glasses. Add half of the apricot mixture on top, followed by half of the yogurt. Repeat the layers once more. Cover the glasses and refrigerate for 4 hours.
  • Prepare a baking tray by lining it with parchment paper. Combine sugar and 2 tablespoons of warm water in a saucepan over low heat. Stir continuously for 5 minutes until the sugar dissolves completely (be careful not to boil). Increase the heat to medium-high and bring the mixture to a boil. Let it cook without stirring for 10 to 12 minutes until it turns a deep golden color. Remove from heat and mix in the almonds. Gently pour the mixture onto the lined tray. Let it cool at room temperature for about an hour until it sets. Break into small pieces before serving.
  • Garnish trifles with crunchy praline topping before serving.

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