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  Apricot syrup 2 Tablespoon
  Canned apricot halves in heavy syrup 34 Ounce (2 Cans, 17 Ounce Each)
  Apricot preserves 1⁄4 Cup (4 tbs)
  Finely chopped crystallized ginger 1⁄4 Cup (4 tbs), chopped
  Apricot brandy/Apricot liqueur 1⁄4 Cup (4 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Powdered sugar 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Steamed sponge cake 1

Preparation Drain apricots, reserving 2 cups of syrup.
Bring syrup to a boil in a saucepan and simmer until reduced to 1 cup.
Add preserves and stir until melted.
Stir in crystallized ginger and apricot brandy and cook for 1 minute.
Set aside and let cool.
In a bowl, whip cream with sugar and vanilla until soft peaks form; set aside.
Slice sponge cake into strips about 1 inch wide.
Arrange half of the cake slices on bottom of a 3-quart glass bowl.
Arrange half of the apricots on the cake.
Drizzle half of the ginger syrup over cake and apricots.
Spread half of the whipped cream over cake.
Repeat with remaining cake, apricots, syrup, and whipped cream.
Refrigerate overnight.

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Tianjin Trifle Recipe