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Apricot & Passionfruit Trifle

Serves 6

150ml thicken cream or use chilled UHT cream – cream must be thick 600gm carton vanilla custard – ready made 6 large sponge finger biscuits – chopped

850gm canned – apricot halves in natural juice drained 1/2 cup passionfruit pulp – canned variety.

Method

Beat cream until thick (or if use chilled UHT cream it should already be very thick)
Stir through custard to combine.
Using a 6 x cup capacity container - Layer:
Custard mix
Biscuits
1/2 apricots
passionfruit

then repeat finishing with custard
Chill overnight if possible.

To serve, top with some crushed biscuits, and passionfruit pulp. Could also use some flaked almonds if you like


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