Mixed Berry Trifle Cups
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Apricot
- 6 Pineapple (in syrup)
- 3 Tbsps butter
- ½ tsp vanilla extract
- 1 ⅔ cups Strawberries (hulled and diced)
- 1.333 cups Raspberries
- 1 cup double cream
- ½ cup powdered sugar
- 1 thin Sponge cake
- 1 cup shelled Pistachio
Preparation steps
1.
Split open the apricots and remove stones. Cut into cubes. Separate pineapple slices into cubes. Set syrup aside.
2.
Melt the butter in a pan. Brown the pineapple and apricot cubes for 3 minutes, stirring over a high heat.
3.
Add the vanilla essence. Lower the heat, add 50 ml syrup and cook slowly for 10 minutes. Then add the strawberries and raspberries. Stir gently and cook for a further 5 minutes.
4.
Whip the cream and gradually add the icing sugar, until softly peaked.
5.
Cut the sponge cake into small circles. Soak them with a little syrup.
6.
Divide the stewed fruit between 4 glasses and top with the whipped cream. Place a sponge circle on top and leave in a cool place.
7.
Crush the pistachios. Just before serving, sprinkle them over the diplomates.
