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Honey and apricot trifle with walnut and lavender

Creamy honey-ricotta layers with boozy madeira cake and juicy apricot.
Toasty walnuts and a soft lavender perfume, brightened with lemon.
Looks elegant in a glass, tastes like a slow, sweet celebration.

dessert ⏱ 40 min 480 kcal / portion 78.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Honey and apricot trifle with walnut and lavender
v4 · rb0e705f985 20260727Z1751 27.1 ml honey 100 g walnut ¾ tsp lavender petal 🍳 ⏱ 20 min cook apricot compote ⏳ cool apricot compote 🌀 toss Madeira cake with liqueur to absorb 🌀 stir walnuts with half honey and half lavender petals 🌀 whisk ricotta, crème fraiche, mascarpone and icing sugar 🍽 assemble trifle layers in glasses 🍽 drizzle with remaining honey and sprinkle remaining lavender petals Honey Apricot Trifle 🎉 8 pieces apricot 2 tbsp lemon juice 200 g madeira cake 4 tbsp amaretto liqueur 100 g ricotta 150 g crème fraiche 50 g mascarpone 20 g icing sugar apricot, lemon juice 15 ml madeira cake, amaretto liqueur half · 7 ml half · ⅓ tsp ricotta, crème fraiche, mascarpone, icing sugar remaining · 5 ml honey remaining · ⅓ tsp lavender petal
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Preparation steps

  1. cook apricot compote about 20 min
  2. cool apricot compote
  3. toss Madeira cake with liqueur to absorb
  4. stir walnuts with half honey and half lavender petals
  5. whisk ricotta, crème fraiche, mascarpone and icing sugar
  6. assemble trifle layers in glasses
  7. drizzle with remaining honey and sprinkle remaining lavender petals

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