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Ratafia And Muscovado Trifle

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1 kg (2 lb) apricots or sweet plums
315 g (10 oz) ratafia biscuits
5 tablespoons medium sherry
600 ml (1 pint) double cream
250 g (8 oz) Greek yogurt
1 teaspoon vanilla essence
60 g (2 oz) dark muscovado sugar


Serves: 8


1 Halve and remove stones from the apricots or plums. Put in a saucepan with 150 ml (¼ pint) boiling water. Cover pan with a tight fitting lid and cook fruit for about 3 minutes until slightly softened. Drain and leave to cool.

2 Reserve a few of the biscuits. Place remainder in a large glass serving bowl or 8 tall serving glasses. Pour the sherry over the biscuits then add the cooled fruit.

3 Whip cream until just beginning to stand in peaks. Stir in the yogurt and vanilla essence. Spread a quarter of the cream over the fruits and sprinkle with half the sugar. Spoon over another quarter of the cream and sprinkle with remaining sugar.

4 Pile spoonfuls of remaining cream in centre of trifle. Lightly crush reserved biscuits and scatter over the trifle. Chill for several hours or overnight, to allow the sugar to dissolve, before serving.

COOK'S TIPS:- Sprinkle the muscovado sugar right to the edges of the dish or glasses so that it looks attractive as it dissolves into the cream. It is important to chill the trifle before serving to let the flavours mingle. Leave for at least several hours or overnight, during which time the sugar will dissolve, giving the trifle a lovely colour and taste. If liked, the trifle can be topped with toasted almonds. Spread flaked almonds on a piece of foil and place under the grill. Cook until golden brown, turning the almonds frequently. Leave to cool before sprinkling on top of the trifle.

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