Creamy, fruity and crunchy all at once - this frozen version of a traditional favourite makes a handy standby dessert and is great for dinner parties
Ingredients
- 300ml pot whipping cream
- 500g pot fresh custard
- 4tbsp Amaretto Disaronno, or brandy
- 250g from a 450g tub apple and berry compote (we used Yeo Valley)
- 100g (18) amaretti biscuits, roughly crushed
To serve:
- 4 amaretti biscuits, crushed
- Rest of the apple and berry compote tub
- 900g (2lb) loaf tin, lined with cling film, with plenty of cling film overlapping all round
WEIGHT CONVERTER
Method
- Whip the cream in a large bowl until it holds its shape. Stir in the custard and Amaretto.
- Put the lined loaf tin on a tray or in a dish to catch spillages. Spoon half the custard mixture into tin, then add a few spoonfuls of compote, then rest of custard and rest of compote (but leave half the tub for serving with pud).
- Sprinkle the amaretti biscuits over and then pull the cling film up and over to seal. Put in the freezer to firm — overnight.
Top Tip for making Iced trifle slice
You could make this with forest fruits compote and sponge fingers, if you like
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