Amaretti Rhubarb and Custard Trifles

Ingredients

• 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

Method

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

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