Apricot Trifle

Apricot sauce with canned apricots:

1. Canned apricots: If using them, don't cook them; they are already soft. Drain the can and reserve the juice. Slice the apricots and set them aside.5.5 oz apricots/ 155 g
2. Drain: Pour the juice from the can into a measuring jug. If you don't have the required ½ cup liquid (125 ml), add some water to get there. Add just a little sugar; if you find it necessary, I don't. Use less sugar than you would use when making the sauce with fresh apricots, as the syrup from the can is already sweet.¼ cup granulated sugar/ 50 g
3. Cook: Pour the juice into a small pan, bring it to a boil, and let simmer for 3 minutes.
4. Thicken: Whisk the cornstarch with 2-3 teaspoons of cold water in a small bowl; you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Add the sliced apricots and stir. Let cool.1 teaspoon cornstarch + 2-3 teaspoons cold water

Apricot sauce with fresh apricots:

1. Halve the apricots and cut each half into 2 or 3 slices.
2. Cook: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.½ cup cup water/ 125 ml
3. Thicken: Whisk the cornstarch with 2-3 teaspoons of cold water in a small bowl; you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Let cool.

Apricot dessert:

1. Crumble the cake with your hands.3-5 cups crumbled leftover cake
2. Toast crumbles: Melt the butter in a large pan. Add the cake crumbles to the pan, sprinkle with the sugar, and toast, often stirring, for 8-10 minutes, until they are fragrant and not so soft anymore. Let cool.2 tablespoons butter + 2 tablespoons sugar
3. Layer trifle: Butter a small serving dish or casserole dish. Start layering the cake crumbles and the apricot sauce, finishing with a layer of crumbles.The apricot layer should be more or less as thick as the crumble layer. In the end, I had 3 crumble layers and two apricot sauce layers. If you have more ingredients, use a larger dish or make more layers.
4. Chill apricot dessert for a few hours.
5. Whip the heavy cream (no sugar necessary) and garnish the dessert with whipped cream and fresh mint or lemon balm just before serving.1 cup whipping/heavy cream/ 250 ml +fresh mint or lemon balm to garnish