This trifle recipe can use up all sorts of left over fruit and biscuits. Try it with our different conserves for some fruity fun!
100g Raspberry Conserve
2 whole peeled pears
2 tbsp elderflower cordial
4-8 almond biscotti
100g cup cakes (we like to use a raspberry jam cupcake but any sponge cake will add a light texture to the trifle)
50g whipped cream
35ml Amaretto (or a liqueur of your choice)
1 tbsp flaked almonds
1. Poach the whole pears for 10-15 minutes on low heat with the water and elderflower cordial. Slice and set aside to cool.
2. Meanwhile, soak the biscotti in the Amaretto for 10 minutes.
3. Build your Boddington’s Trifle with the jam in the bottom of the jar, then the poached pears followed by boozy biscotti, a layer of custard, add the crumbled cup cakes and finish with whipped cream and a sprinkle of almonds to garnish.