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apricot triffle with apricot sauce and leftover cake
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Apricot Trifle (Apricot Dessert)

A simple apricot dessert or apricot trifle made with leftover cake and served with whipped cream.
Course Desserts
Cuisine Romanian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 466kcal
Author Adina

Ingredients

  • Apricot sauce:
  • 5.5 oz apricots See note 1
  • 1/4 cup granulated sugar See note 2
  • 1/2 cup cup water See note 3
  • 1 teaspoon cornstarch
  • 2-3 teaspoons cold water
  • Apricot dessert:
  • 3-5 cups crumbled leftover cake See note 4
  • apricot sauce
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 cup whipping/heavy cream
  • fresh mint or lemon balm to garnish optional

Instructions

Apricot sauce with canned apricots:

  • 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.
  • 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.
  • 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 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.

Apricot sauce with fresh apricots:

  • 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.
  • Thicken: Whisk the cornstarch with 2-3 teaspoons 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.
  • Tip: You can use another fruit sauce or you could thicken any fruit compote and use that instead.

Apricot dessert:

  • Crumble the cake with your hands.
  • 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.
  • 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 the 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.

Notes

1. You can use the same amount of canned apricots/peaches/cherries and so on.
2. More to taste if the apricots are not ripe enough.
3. Or the juice from the apricot can (mixed with water if not enough), leave out the sugar in this case.
4. Use bought cake if you don't have any leftovers.

Nutrition

Serving: 1/4 of the dessert | Calories: 466kcal | Carbohydrates: 42g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 178mg | Fiber: 1g | Sugar: 34g