Puddings Recipes - Raspberry Amaretti Trifles Recipe

Ingredients

SERVES 12

• 650g/1lb 7oz cooking apples (peeled, cored and sliced)

• 75g/3oz granulated sugar

• 75ml/3fl oz water

• 65g/1lb 7oz raspberries

• Juice of 2 limes

• 50ml/2fl oz crème de framboise

• 25g/1oz icing sugar

• 24 boudoir biscuits (halved)

• 175g/6oz Amaretti biscuits (crushed)

• 600ml/1 pt custard

• 450ml/3/4pt double cream

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Method:

1. Put the apples, granulated sugar and water in a pan and bring to the boil. Cover and cook gently for 15 minutes or until soft.

2. Beat with a wooden spoon until smooth. Leave to cool. Puree 450g/1lb of the raspberries with the lime juice and crème de framboise.

3. Sieve the raspberry mixture and add the icing sugar. Spoon into 12 serving dishes, scatter over the rest of the whole raspberries.

4. Divide the boudoir biscuits among the dishes and sprinkle the Amaretti biscuits over. Spoon the apple sauce over, followed by the custard.

5. Whip the cream to form soft peaks and spoon it on to the trifles to finish.