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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
grams
to
cups
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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