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Apricot Trifle

Apricot Trifle
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Yield: Serves 15-18

A fantastic party dessert. Apricot brandy and jam contribute an appealing tartness. --Edencroft Manor, Littleton, New Hampshire

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  • 1 classic French sponge cake (9 inches) or your favorite yellow layer cake
  • Apricot brandy to moisten cake
  • 2 jars (10 ounces each) apricot jam
  • 2 cups pastry cream (recipe follows)
  • 2 cups whipped cream (recipe follows)


Slice cake into 3 layers. Place first layer in trifle or glass bowl and drizzle with brandy until layer is moist. Spread with apricot jam. Spread pastry cream over jam, then whipped cream. Repeat jam/pastry cream/whipped cream sequence twice more, ending with whipped cream.

Pastry Cream:


  • 2 cups milk
  • 6 egg yolks
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup flour


Bring milk to boil and set aside. Mix egg yolks, sugar, and vanilla in a bowl with a wire whisk, until mixture forms a ribbon. Add flour and mix well (will become rather thick). Add half the boiled milk to the yolk mixture, mixing well. Pour yolk mixture into remaining milk, mixing as you go along. Bring to a boil on medium heat, stirring constantly with the whisk. Sauce will thicken as soon as it reaches the boiling point. Reduce heat and cook 2 to 3 minutes. NOTE: Be very careful at this point; sauce will burn very quickly if heat is too high. Pour into a bowl, cover with plastic wrap, and poke a few holes to allow cream to breathe. Refrigerate for 1-2 hours or until completely cooled.

Whipped Cream:


  • 2 cups whipping cream
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla


Add all ingredients to a bowl. Beat to desired thickness.
Updated Tuesday, September 23rd, 2008

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