Traditional Danish apple trifle

Traditional Danish apple trifle 

Growing up in Denmark, our garden was full of apple trees and my mother would make this dessert a lot, as we always had cases and cases of apples to get through in the autumn months. A spoonful of this dessert sends me straight back to her warm kitchen.

Serves 4 | Prep 30 mins + cooling Cook 25 mins

1kg (about 8–10) tart apples, such as
Bramley or Granny Smith, peeled and
140g caster sugar
200ml water
seeds from 1 vanilla pod
100g butter
120g dried breadcrumbs
300ml whipping cream

1 Cut the apples into bite-sized pieces. Add them to a saucepan along with 4 tablespoons of sugar, the water and vanilla and cook over a gentle heat until completely soft – around 20 minutes. Add more water if needed during cooking. Take off the heat and leave to cool completely.

2 In a frying pan, melt the butter, then add the remaining sugar and stir. Add the breadcrumbs and keep stirring until the mixture is toasted through.
Be careful, though, because the breadcrumbs burn easily.

3 When crispy, remove from the heat and spread on a plate. As the breadcrumbs cool, use your fingers to ensure that they don’t stick in clumps.

4 In a large bowl, whip the cream until stiff peaks form.

5 Layer your trifle, beginning with a layer of apple, then the breadcrumbs followed by a layer of cream. Add a larger layer of apple and finish with the breadcrumbs (save a few to decorate). Top with the remaining whipped cream and decorate with the remaining breadcrumbs. Opinion is divided about when to serve this. Some people prefer to serve it straight away while the breadcrumbs
are still crunchy, or you can wait a few hours until the trifle has settled.

COOK’S TIP You can make this either in individual serving pots or in a big glad trifle bowl.

Per serving 757 cals, fat 51.5g, sat fat 32g, carbs 73g, sugars 60.5g, protein 4.5g, salt 0.4g, fibre 4.5g
Traditional Danish apple trifle Reviewed by Unknown on 2/28/2020 Rating: 5
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