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Amaretti Rhubarb and Custard Trifles

Amaretti Rhubarb and Custard Trifles



  • 200g mascarpone
  • 1tbsp icing sugar, sieved
  • 1tsp vanilla extract
  • 200g Greek yogurt
  • 20 amaretti biscuits
  • 4tbsp Disaronno
  • 400g strawberries
  • 4tbsp Bonne Maman Rhubarb Conserve
  • 500ml custard



  1. Mix together the mascarpone, icing sugar and vanilla to combine. Gently stir in the yogurt until smooth.

  2. Divide the amaretti biscuits between 4 glasses or jars, reserving a few and drizzle 1/2 tbsp Disaronno over each one.

  3. Hull and slice the strawberries and arrange on top of the biscuits, reserving half for the final layer.

  4. Spoon over ½ tbsp Disaronno and 1tbsp Bonne Maman Rhubarb Conserve into each glass or jar and top with a layer of vanilla custard.

  5. Finish with a dollop of the vanilla mascarpone mixture, sliced strawberries, and a sprinkling of crushed amaretti biscuits. Chill until needed.

Cooks tips

Cooks tips

  1. If using jam jars, top with jam jar lid to store in refrigerator or to take out.

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Good to know

  • This recipe contains alcohol
  • Serve in empty Bonne Maman jam jars

Recipe by

Bonne Maman

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