Old-fashioned Danish Apple Trifle

Instructions

1- Peel and cut the apples into cubes.

2- Discard the cores.

3- Transfer apple cubes to a saucepan with water, vanilla and lemon juice.

4- Bring apples to a boil, cover and reduce heat to medium-low.

5- Add the sugar to taste after the apples release their juices.

6- The amount of sugar depends on the tartness of the apples and your preferred level of sweetness.

7- Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.

8- Cook the apples for about 15 minutes until you have a coarse apple sauce.

9- If you prefer, cook the apples longer for a finer consistency.

10- Refrigerate the applesauce.

11- Breadcrumbs mixture: Melt butter in a pan.

12- The butter must not brown.

13- Add breadcrumbs and sugar and stir to combine.

14- Slowly toast the mixture as you stir with a spatula.

15- Do not heat the mixture for too long – it only takes a short time to make.

16- Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.

17- Assembling the apple trifle: Do not assemble the trifle until right before serving.

18- Otherwise, the rasp will become soggy.

19- Serve the trifle in individual small glasses or a large glass bowl.

20- Lightly whip the double cream.

21- Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again.

22- You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream.

23- Serve immediately.