Adapted from Nigella Lawson’s Feast, this cardamom spiked apricot and panettone trifle is perfect to serve up if you’re feeding a crowd on New Years Day.
- 700g (1 1/2 lb) Dried Apricots
- 1 1/2 litres (6 cups) Water
- 150g (5 oz) Golden Caster (Granulated) Sugar
- Juice of 1 Lemon
- Juice of 1/2 Orange
- 6 Cardamom Pods
- 3/4 Pandoro or Panettone
- 5 tbsp Grand Marnier
- 375ml (13 oz) Double Cream
- 375ml (13 oz) Full Fat Greek Yogurt
- 3 tbsp Runny Honey
- 4 tbsp Pistachios
- 4 tbsp Flaked Almonds
- First, re-hydrate the apricots. Place them in a large saucepan with the water, sugar, lemon juice, orange juice and the cardamom pods, crushed to release the black seeds. Bring the pan to the boil. Reduce the heat, and allow to simmer for half an hour.
- Sieve out the apricots, pick out as many of the cardamom pods and seeds as possible and set aside to cool, and then refrigerate overnight. Return the cooking juice to the pan and set over a very high heat, allowing the liquid to reduce by just over half. Set aside to cool.
- Meanwhile, cut the pandoro into strips, and lay them over the bottom of the dish. Lay another layer in the opposite direction, so that the whole bottom of the dish is covered with no gaps.
- Sprinkle over 2 1/2 tbsp of Grand Marnier, and then follow with 1/2 the apricots.
- Sprinkle over half of the syrup, then repeat with more of the pandoro, the rest of the Grand Marnier, apricot and syrup. Cover with kitchen wrap and refrigerate overnight.
- The next day, remove the trifle from the fridge to bring to room temperature. Gently whip the cream until it only just forms soft peaks, then fold in the yogurt. Spread over the top of the trifle.
- Chop the pistachios into shards, and add them to a frying pan with the flaked almonds. Place the pan over a medium heat, and toss every few minutes until the almonds are slightly toasted and are going golden. Remove from the heat, and sprinkle over the top of the trifle.
- Drizzle with honey, and bring to the table whenever you’re ready.