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Amaretti Rhubarb and Custard Trifles

Amaretti Rhubarb and Custard Trifles

Ingredients

Ingredients

  • 200g mascarpone
  • 1tbsp icing sugar, sieved
  • 1tsp vanilla extract
  • 200g Greek yogurt
  • 20 amaretti biscuits
  • 4tbsp Disaronno
  • 400g strawberries
  • 4tbsp Bonne Maman Rhubarb Conserve
  • 500ml custard

Method

Method

  1. Mix together the mascarpone, icing sugar and vanilla to combine. Gently stir in the yogurt until smooth.

  2. Divide the amaretti biscuits between 4 glasses or jars, reserving a few and drizzle 1/2 tbsp Disaronno over each one.

  3. Hull and slice the strawberries and arrange on top of the biscuits, reserving half for the final layer.

  4. Spoon over ½ tbsp Disaronno and 1tbsp Bonne Maman Rhubarb Conserve into each glass or jar and top with a layer of vanilla custard.

  5. Finish with a dollop of the vanilla mascarpone mixture, sliced strawberries, and a sprinkling of crushed amaretti biscuits. Chill until needed.

Cooks tips

Cooks tips

  1. If using jam jars, top with jam jar lid to store in refrigerator or to take out.

Good to know

  • This recipe contains alcohol
  • Serve in empty Bonne Maman jam jars

Recipe by

Bonne Maman

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