Instruction

• Peel and cut the apples into cubes
• Discard the cores
• Transfer apple cubes to a saucepan with water, vanilla and lemon juice
• Bring apples to a boil, cover and reduce heat to medium-low
• Add the sugar to taste after the apples release their juices
• The amount of sugar depends on the tartness of the apples and your preferred level of sweetness
• Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart
• Cook the apples for about 15 minutes until you have a coarse apple sauce
• If you prefer, cook the apples longer for a finer consistency
• Refrigerate the applesauce
• Breadcrumbs mixture: Melt butter in a pan
• The butter must not brown
• Add breadcrumbs and sugar and stir to combine
• Slowly toast the mixture as you stir with a spatula
• Do not heat the mixture for too long – it only takes a short time to make
• Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper
• Assembling the apple trifle: Do not assemble the trifle until right before serving
• Otherwise, the rasp will become soggy
• Serve the trifle in individual small glasses or a large glass bowl
• Lightly whip the double cream
• Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again
• You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream
• Serve immediately