Britishby TheMealDBOld-fashioned Danish Apple TrifleServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+800g Cooking Apples1/4 cup Water1 tsp Vanilla Powder1 tablespoon Lemon Juice4 tablespoons Sugar50g Butter100g Breadcrumbs50g Sugar3/4 cup Double CreamStepsStep-by-step0 of 12 done1Peel 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.2Add 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.3Cook the apples for about 15 minutes until you have a coarse apple sauce. If you prefer, cook the apples longer for a finer consistency.4Refrigerate the applesauce.5Breadcrumbs mixture:6Melt butter in a pan. The butter must not brown. Add breadcrumbs and sugar and stir to combine.7Slowly 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.8Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.9Assembling the apple trifle:10Do 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.11Lightly whip the double cream.12Layer 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.Source: TheMealDB
