Trifles and Christmas go hand in hand but what makes this particular version different is that it is quick and simple to make, so just perfect for rounding off a relaxed three-course holiday meal.
To make enough trifle for six to 10 portions you need:
250g packet of amaretti biscuits (you will find them at most supermarkets)
Jar of coarse cut orange marmalade
400g can of apricot halves in juice, drained
450g custard (I use a carton of ready-made)
500g Greek yoghurt
4 tablespoons rum, brandy, sherry or whisky
1 slab of dark, chilled chocolate (or chocolate of your choice)
1 cup coarsely chopped walnuts
In a trifle dish arrange a flat layer of biscuits.
Spoon marmalade over the biscuits and then top with another layer of biscuits.
Tuck the apricot halves in between the biscuits.
In a mixing bowl gently mix together the liquor, custard and yoghurt.
Pour the mixture over the biscuits.
Chill for at least four hours or overnight.
Just before serving grate the chocolate and sprinkle over the trifle.
Sprinkle the coarsely chopped nuts over and serve.