Greek Trifle


This month’s recipe from Papa G of the Olive Tree Greek Restaurants is Greek Trifle

A little bit of history-Although the origin of the Greek trifle isn’t confirmed, some claim it was named after Queen Charlotte of England in the 1700’s hence being called ‘Charlotta’ (Greek trifle with preserved fruits).

A delicate, soft and set creamy topping covering usually, apricots and apricot jam, you can decorate with whatever you wish- seasonal fruits (summer fruits or pomegranate in winter are pretty choices), flaked almonds, pistachio nuts and cinnamon works well, before serving.

Greek Trifle


125g dried stoned apricots soaked overnight, drained and finely chopped

2 tablespoons apricot jam Juice and zest of one orange

800ml milk

4 large free range egg yolks

75g caster sugar

1 vanilla pod, spliced lengthways and beans removed or 2 teaspoons vanilla extract

1 teaspoon rosewater (optional)

4 tablespoons cornflour diluted with some milk or water

12 sponge fingers broken in a few pieces or 125g Madeira cake cubed

For decoration: seasonal fruits, flaked almonds or pistachio nuts.


In a small pan, combine the apricots, apricot jam, orange juice and zest, just cover with water and bring to a gentle simmer. Simmer for an hour until the apricots soften and the juices thicken. Take off the heat and allow to cool. Place the milk in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. Meanwhile, whisk together the egg yolks, sugar, vanilla and rosewater in a medium bowl until the mixture is slightly pale for approximately 3 minutes. Place a towel underneath the bowl to steady it. Gradually pour the hot milk into the bowl, whisking the egg mixture constantly. Transfer to a clean saucepan and gently cook over a medium heat whisking continuously until the custard comes to simmering point and it is thick and smooth and coats the back of a spoon. To assemble the trifle, divide the trifle sponges or Madeira cake into six glass bowls then soak the cake with the apricots and their juices. Finally finish with a layer of custard and flatten with a spoon. Decorate with your choice of pretty garnish. Refrigerate for at least 2 hours before serving.

You May Also Like

Our Local Historian And Our Junior Columnist Visit Two Places In York This Month
Flip A Fundraiser For The British Hen Welfare Trust


Must Read

No results found.