Few flavours say 'summer in a glass' as beautifully as Aperol. The uniquely refreshing, citrus-forward drink has a zesty citrus aroma with complex herbal scents, with just a touch of vanilla beneath. The bitter herbaceousness of Aperol makes it the perfect addition to the richness of trifle, providing a counterpoint to the sweetness of the mascarpone and custard
INGREDIENTS
2 cups custard
8-10 lady finger sponge biscuits or biscotti
1½ cups apricot jam
½ cup Aperol
250gms mascarpone
2-3 fresh oranges, zested first then peeled and sliced
Fresh pomegranate seeds
Freeze-dried blood orange slices or fresh edible petals, to serve
METHOD
Whizz biscuits into fine crumbs. Add the Aperol and apricot jam and mix well. Combine mascarpone and 1 tablespoon orange zest.
Layer serving glasses starting with custard, followed by a layer of Aperol jam. Mix gently, then create the next layer with pieces of crunchy biscuit.
Next, add a layer of custard and sliced tangy oranges, and add a swirl of orange-scented mascarpone. Follow with another layer of Aperol jam, allowing it to flow through the layers.
Garnish with a dollop of mascarpone, a sprinkle of pomegranate seeds and crushed freeze-dried blood orange slices or edible petals
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