Individual Apricot Trifle
|Sponge cake rounds||5 (1/2 In. Thick And Slightly Larger Than The Fruit, For Each Person)|
|Fruit juice||1 Pint|
|Pistachio nuts||6 , blanched and chopped|
If fresh fruit is used, prepare as required, dust with castor sugar and allow to stand 1 hr to sweeten and become juicy.
If canned fruit is used, drain from juice on a sieve.
Soak the rounds of sponge cake in the sherry (if used) and a little fruit juice.
Place in individual dishes and chill.
Arrange the fruit on the top and glaze with a thick syrup made by boiling together 1/4 pt fruit juice and 1 oz sugar.
Pipe whipped cream round the edge of the sponge and decorate with chopped pistachio nuts.
Peach or Pineapple trifle: substitute 1 peach half or slice of pineapple per person for apricots.