Mixed Berry Trifle Cups
65 / 100
Split open the apricots and remove stones. Cut into cubes. Separate pineapple slices into cubes. Set syrup aside.
Melt the butter in a pan. Brown the pineapple and apricot cubes for 3 minutes, stirring over a high heat.
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.
Whip the cream and gradually add the icing sugar, until softly peaked.
Cut the sponge cake into small circles. Soak them with a little syrup.
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.
Crush the pistachios. Just before serving, sprinkle them over the diplomates.