Apricot Trifle

5 from 2 votes

This simple apricot trifle or apricot dessert is made with leftover cake and served with whipped cream.

Prep Time10

Cook Time10

Total Time20

Course: Desserts

Cuisine: Romanian

Servings: servings

Calories: 466kcal

Author: Adina

US - EU

Canned apricots: If using them, don't cook them; they are already soft. Drain the can and reserve the juice. Slice the apricots and set them aside.
5.5 oz apricots/ 155 g
Drain: Pour the juice from the can into a measuring jug. If you don't have the required ½ cup liquid (125 ml), add some water to get there. Add just a little sugar; if you find it necessary, I don't. Use less sugar than you would use when making the sauce with fresh apricots, as the syrup from the can is already sweet.
¼ cup granulated sugar/ 50 g
Cook: Pour the juice into a small pan, bring it to a boil, and let simmer for 3 minutes.
Thicken: Whisk the cornstarch with 2-3 teaspoons of cold water in a small bowl; you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Add the sliced apricots and stir. Let cool.
1 teaspoon cornstarch + 2-3 teaspoons cold water

Halve the apricots and cut each half into 2 or 3 slices.
Cook: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.
½ cup cup water/ 125 ml
Thicken: Whisk the cornstarch with 2-3 teaspoons of cold water in a small bowl; you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Let cool.

Crumble the cake with your hands.
3-5 cups crumbled leftover cake
Toast crumbles: Melt the butter in a large pan. Add the cake crumbles to the pan, sprinkle with the sugar, and toast, often stirring, for 8-10 minutes, until they are fragrant and not so soft anymore. Let cool.
2 tablespoons butter + 2 tablespoons sugar
Layer trifle: Butter a small serving dish or casserole dish. Start layering the cake crumbles and the apricot sauce, finishing with a layer of crumbles.
The apricot layer should be more or less as thick as the crumble layer. In the end, I had 3 crumble layers and two apricot sauce layers. If you have more ingredients, use a larger dish or make more layers.
Chill apricot dessert for a few hours.
Whip the heavy cream (no sugar necessary) and garnish the dessert with whipped cream and fresh mint or lemon balm just before serving.
1 cup whipping/heavy cream/ 250 ml +fresh mint or lemon balm to garnish

Apricots: You can use the same amount of canned apricots/peaches/cherries, and so on.
Sugar: More to taste if the apricots are not ripe enough.
Juice: You can use the juice from the apricot can (mixed with water if it is not enough); in this case, leave out the sugar.
Cake: Use bought cake if you don't have any leftovers.