Traditional Danish apple trifle

Traditional Danish apple trifle

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

recipe

  • 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.
  • 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.
  • 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.
  • Whip the cream until stiff peaks form.
  • 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.
  • 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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