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Fig Trifle

sweet.chef's picture
Ingredients
  Sponge cake 1 (Packed)
  Amaretto liqueur 2 Tablespoon
  Caster sugar 8 Ounce (1 Cup, 250 Gram)
  Water 8 Fluid Ounce (1 Cup, 250 Milliliter)
  Cassis liqueur 2 Tablespoon
  Redcurrant jelly 3 Tablespoon
  Fresh figs 10 , sliced
  Custard 1 Cup (16 tbs)
  Light cream 6 Fluid Ounce (3/4 Cup, 185 Milliliter)
Directions

1. Cut sponge into small cubes, blend or process until crumbled. Sprinkle with Amaretto and set aside.
2. Combine caster sugar, water, Cassis and redcurrant jelly in a small saucepan over moderate heat. Bring to the boil, reduce heat and simmer for 3 minutes.
3. Place fig slices into a bowl, pour over redcurrant syrup and set aside to cool.
4. Arrange fig slices in the bottom of 4 dessert glasses, pour over a little syrup. Combine custard and cream, pour over figs. Top with soaked crumbs, chill before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Fig
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes

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