Apricot and passionfruit trifles

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 Guys let me show you how to prepare this simple Dessert recipe. 

Apricot and passionfruit trifles



Ingredients

  • 150ml thickened cream
  • 600g carton vanilla custard
  • 6 large sponge finger biscuits, chopped
  • 825g can apricot halves in natural juice, drained
  • 1/2 cup fresh passionfruit pulp (see note)

Method

  • Step 1 Using an electric mixer, beat cream until soft peaks form. Add custard and gently stir until combined. Spoon 1 tablespoon custard mixture into each base of four 1 3/4-cup capacity serving glasses
  • Step 2 Top with one-third of biscuits and half the apricots. Drizzle with a little passionfruit pulp and top with half the remaining custard mixture. Repeat layers. Finish with a dollop of custard mixture and remaining biscuits. Drizzle with remaining passionfruit pulp. Serve

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