trifle
admittedly, not just any trifle. This is festival trifle. Trifle with Italian Christmas cake, pistachios, cardamom, heavy cream, and apricots soaked in hot sugared liquor (not in the original recipe). make your own panettone for this, and we’ll do our own you-tube video.
as it came to me from Nigella via my favorite kitchen witch:
Here you go love ~ from Nigella’s Feast
4.5 C dried apricots
6 C water
3/4 C superfine sugar
juice of 1 lemon
juice of 1/2 orange or 1 tangerine
6 cardamom pods
1/2 pandoro or 1lb piece of pandoro or panettone
1 C heavy cream
1 C greek or whole milk yogurt
3 Tbs honey
1/4 C pistachios
1/4 C slivered almonds
amaretto if you like
Put apricots, water, sugar, juices in saucepan
Bruise cardamom, add to pan, stir
Bring to boil, turn down, add a few slugs of amaretto and simmer for 30 min
Drain apricots, discarding seeds and pods, put liquid back in pan, boil over high heat 15-20 min to reduce to syrup (to about 1.5 cups) – let cool
Cut pandoro into 1/2 inch wide, long slices. Line bowl with half of long slices, spread half of warm apricots over cake, pour half of suryp over this.
Repeat (placing slices opposite direction) – leave overnight covered with plastic wrap in fridge
Topping: whisk heavy cream till soft peaks, add yogurt and beat to combine – spread over trifle
Drizzle honey, scatter nuts
