Everyone loves a trifle. In this lavish, super-quick version, moist almond macaroons laced with sherry are topped with tropical fruit, smooth custard and thick cream.
12 people made this
250g (about 18) small soft almond macaroons (amaretti or ratafias)
9 tbsp sweet sherry
440g can tropical mixed fruit in syrup
425g can low-fat custard
200ml extra-thick double cream
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Method Prep:10min › Ready in:10min
Moisten the biscuits: Divide the macaroons among six 200ml dessert glasses or trifle dishes. Sprinkle 1½ tbsp sherry over the biscuits in each glass or dish.
Add the fruit: Drain the fruit, reserving the syrup. Spoon 2 tbsp of the syrup into each glass or dish. Reserve four or five pieces of fruit for decoration, then divide the remainder among the glasses.
Top with custard and cream: Spoon the custard over the fruit, then top each with a large spoonful of cream. Chop the reserved fruit into small pieces and scatter over the cream. Chill in the fridge until ready to serve.