Très alcohol trifle recipe | Good Food
This boozy trifle is the perfect end to supper for friends, with layers of amaretto-drenched amaretti biscuits, Armagnac-soaked prunes and Marsala-whipped cream
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Cooking tools:
- Saucepan
- Stove
- Mason jar
- Mixing bowl
- Serving bowl
- Whisk
- Hand mixer
- Kitchen scale
- Measuring cup
- Rolling pin
- Plastic wrap
- Refrigerator
- Spoon
Ingredients
- 250g prunes
- 110g golden caster sugar
- 1 vanilla pod
- 230ml Armagnac
- 2 x 250g boxes amaretti biscuits (soft or hard - both will work)
- 230ml Amaretto
- 600ml double cream
- 230ml marsala
- 1 tsp vanilla extract
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