Danish Apple Triffle

Serves 4

1kg (approx. 8–10) tart apples, such as bramley or granny smith, peeled and cored
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 tbsp sugar, the water and vanilla and cook over a gentle heat until completely soft — about 20 min. Add more water if needed during cooking. 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 easily burn.

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. Whip the cream until stiff peaks form.

5. Layer your trifle (either in individual serving pots or in a big trifle bowl), 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. Opinion is divided about when to serve this. Some people prefer to serve it straight away while the breadcrumbs are still crunchy. However, we wait a few hours until the trifle has settled.