Apricot trifle
Desserts (cold)Cook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Apricot trifle
| 0.5 | Vanilla pod | |
| 150 | g | Bisca karen volf macaroons |
| 2 | tbsp | Pernod |
| 2 | dl | Whipped cream |
| 3 | Egg yolks | |
| 3 | tbsp | Sugar |
| 430 | g | Apricots (from canned) |
Instructions for Apricot trifle
To prepare the Apricot trifle recipe, please follow these instructions:
The apricots cut into quarters and roasted on a frying pan. Pernod is poured over, and the apricots flamed. After the burner is taken warm apricots of the forehead and be layered with crushed macaroons.
Råcreme: egg yolks whipped with sugar and vanillekorn, to the sugar is dissolved. Whip the cream stiff and turn it into æggesnapsen. Råcremen added of apricots and macaroons. Garnish with whole and crushed macaroons.
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