Mini Trifles, Robert Frost & New Beginings
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Mini Trifles with Apricots, Cardamon, Pistachios & Honey - simple but stunning!
  • 6 ripe apricots, plus another 3 (choose the ripest) to decorate
  • 1 cup water
  • ½ cup brown sugar
  • 2 teaspoon vanilla essence
  • 5 cardamon pods, crushed to expose seeds
  • Pinch cinnamon
  • 2 cups milk
  • 2 egg yolks
  • ¼ cup caster sugar
  • ⅓ panettone (Italian sweet cake)
  • 200 grams tub Greek yoghurt
  • 6 teaspoons honey
  • 12 roasted and salted pistachios, shelled and cut into shards.
  1. Stew six, halved apricots by placing into a saucepan with one cup water, half a cup brown sugar, one teaspoon vanilla essence, five cardamon pods and a the tiniest pinch of cinnamon. Bring to the boil and then put on low simmer for 15 minutes so that the apricots are very soft and the liquid has reduced. Remove cardamon pods and seeds and discard.
  2. Make custard by heating up two cups milk and one teaspoon vanilla essence in a small saucepan. Mix two egg yolks and a quarter cup sugar in a mixing bowl, then pour heated milk into the mixing bowl, whisking all the time. Pour mixture back into saucepan and add one tablespoon flour, whisking briskly to combine. Heat mixture gently, stirring occasionally, until it thickens and coats the back of a spoon.
  3. Cut the panettone into one inch slices. Out of the slices, cut 6 circles/discs to fit snugly into the bottom of the glasses. Eat the rest with a cup of coffee.
  4. Ladle two apricot halves and syrup on top of the panettone, diving the syrup evenly between the glasses. Then top the apricots with the custard.
  5. If not serving straight away, refrigerate until needed.
  6. To serve, add a generous dollop or two of greek yoghurt on top of the custard and then dribble honey over the yoghurt. Place half an apricot on top, resting it on the rim of the glass and scatter crushed pistachios on top.
  7. Eat. Sigh. Repeated until finished.
Recipe by Honest Cooking at