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How to make Apricot and biscotti trifles

Yield = 6
Prep time: 4:15
Cook time: 0:20
Total time: 4:35

Ingredients

  • 1 cup apricot jam
  • 150g packet almond biscotti
  • 825g can apricot halves, drained
  • 550g tub vanilla yoghurt
  • 1/2 cup caster sugar
  • 1/4 cup slivered almonds, toasted

Method

  • Step 1 Place jam in a small saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until melted. Place apricots in a heatproof bowl. Add jam. Toss to coat.
  • Step 2 Arrange half the biscotti in six 1 1/2 cup-capacity serving glasses. Top with half the apricot mixture. Spoon over half the yoghurt. Repeat layers. Cover. Refrigerate for 4 hours.
  • Step 3 Meanwhile, line a baking tray with baking paper. Place sugar and 2 tablespoons warm water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 10 to 12 minutes or until deep golden. Remove from heat. Stir in almonds. Carefully pour mixture onto prepared tray. Stand at room temperature for 1 hour or until set. Break into small pieces.
  • Step 4 Top trifles with praline. Serve.