Old-fashioned Danish Apple Trifle
Peel and cut the apples into cubes. Discard the cores. Transfer apple cubes to a saucepan with water, vanilla and lemon juice. Bring apples to a boil, cover and reduce heat to medium-low. Add the…
- Prep
- 14 min
- Cook
- 31 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Peel and cut the apples into cubes
Peel and cut the apples into cubes. Discard the cores. Transfer apple cubes to a saucepan with water, vanilla and lemon juice. Bring apples to a boil, cover and reduce heat to medium-low.
Add the sugar to taste after the apples release their juices. The amount of sugar depends on the tartness of the apples and your preferred level of sweetness. Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.
Cook the apples for about 15 minutes until you have a coarse apple sauce. If you prefer, cook the apples longer for a finer consistency.
Refrigerate the applesauce.
Breadcrumbs mixture:
Melt butter in a pan
Melt butter in a pan. The butter must not brown. Add breadcrumbs and sugar and stir to combine.
Slowly toast the mixture as you stir with a spatula. Do not heat the mixture for too long – it only takes a short time to make.
Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.
Assembling the apple trifle:
Do not assemble the trifle until
Do not assemble the trifle until right before serving. Otherwise, the rasp will become soggy. Serve the trifle in individual small glasses or a large glass bowl.
Lightly whip the double cream.
Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again. You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream. Serve immediately.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 3 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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