Traditional Danish apple trifle

Give your family a taste of scandinavian with this inviting recipe from Bronte Aurell



  1. Put the apple in a pan with 4 tablespoons sugar, the water and vanilla, and cook over a gentle heat until completely soft – around 20 minutes. Add more water if needed during cooking. Leave to cool completely.

  2. In a frying pan, melt the butter, add the remaining sugar and stir. Add the crumbs and keep stirring until the mixture is crisp and toasted. Be careful – it burns easily.

  3. Remove from the heat and spread on a plate. As it cools, use your fingers to break it up so it doesn't stick in clumps.

  4. Whip the cream until stiff peaks form.

  5. Layer your trifle in a big bowl or individual pots, 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.

  6. Some serve this while the breadcrumbs are still crunchy. However, we wait a few hours until the trifle has settled.

Makes 4

What you need:

  • 1kg (approx 8-10) tart apples, such as
    Bramley or Granny Smith, peeled, cored
    and cut into bite-sized pieces
  • 140g caster sugar
  • 200ml plus 1 tbsp water
  • Seeds from 1 vanilla pod
  • 100g butter less 1 tbsp
  • 120g dried breadcrumbs
  • 300ml whipping cream

From the Scandi Kitchen by Bronte Aurell (£16.99, Ryland Peters & Small).

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