Apricot and ginger trifles in a Kilner jar
Makes 8 |
- 1 x Jamaican ginger cake
- 2 tbsp amaretto
- 16 apricots
- 300g ready-made custard
- 300ml whipping cream
- 50g blanched hazelnuts
- 4 cubes crystallised ginger
- Crumble the ginger cake and put in the bottom of 8 small Kilner jars. Drizzle with the amaretto.
- Stone and slice the apricots and put on top of the cake; spoon on the custard.
- Whip the cream and top the trifles. Chop the hazelnuts and crystallised ginger and sprinkle a little on top of each trifle.