Apple and almond trifle
This apple and almond trifle is an easy version, ready in just 15 minutes (but needs a couple of hours resting in the fridge). It’s made with gluten-freeamaretti cookiesbut you can use any other cookies. Vegan cream can be used too. It’s a perfect dessert after a relaxing Sunday lunch or dinner with friends. You can add some Calvados to the cream and apple purée for a boozy version! Also, you can add or make it with thick custard instead of cream, if preferred.
Ingredients
Method
- Peel & core the apples then cut them into small pieces.
- Put the diced apple in a pan, add the cinnamon, 2 Tbsps of sugar and a dash of water. Gently cook until the apple has softened. Transfer it to a small blender and process it into a smooth purée.
- Crumble the cookies into rough breadcrumbs. Add the melted butter and combine.
- Whip the cream with the remaining sugar, using an electric whisk. It should be light, not too hard.
- Layer the cookie crumbs, apple purée and whipped cream in dessert glasses or bowls – repeating the layering at least once more.
- Cover and let them rest in the fridge for at least one hour.
- Garnish with leftover crumbs and toasted almond flakes.