Apricot Breakfast Trifle


  • 250ml store-bought vanilla custard
  • 8 apricot halves, drained on paper towel
  • 140g fresh ricotta, crumbled
  • 1 packet Carman’s Baked Apricot Crumble Crunchy Clusters
  • Fresh raspberries to serve


  • Preparation time: 5 mins
  • Cooking time: n/a
  • Serves: 2
  1. Spoon 1/3 of the custard into the bottom of two glasses.
  2. Top each with 2 apricot halves and a few raspberries.
  3. Spoon half the ricotta between the two glasses then sprinkle each with 1 tbsp Baked Apricot Crumble Crunchy Clusters.
  4. Repeat the layers.
  5. Top with remaining custard, apricots and raspberries and sprinkle with a handful of Crunchy Clusters to decorate.


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