Christmas Apple and Blueberry Trifles

Holiday Recipes from Catherine’s Farmhouse Kitchen

Servings:  Makes 7 to 8 depending on the size of the glasses 

Author: Chef Catherine Fulvio


7 oz vanilla sponge cake, thinly sliced 

For the caramel 

7 oz caster sugar 

10 fl oz cream  


For the apples 

4 large apples, your favorites, peeled and sliced into thin wedges 

2 oz caster sugar  

½ tsp cinnamon  

5 fl oz water  


3½ oz blueberries 


For the cream  

7 oz mascarpone  

6¾ fl oz cream 

2 oz icing sugar 

¼ tsp cinnamon  

Pinch of nutmeg 

1 lemon, zest and juice  


4 tbsp toasted flaked almonds 

Reserve 3 tbsp of caramel, to decorate 


Choose pretty little glasses for your trifles 


To make the caramel, heat the sugar in a non-stick saucepan over a medium heat until it is melted and a pale golden.  Take it off the heat and pour in the cream, be careful this will bubble up.  Stir with a wooden spoon.  Remove from the heat and set aside.  

To prepare the apples, add the sugar, lemon, ground cinnamon and the water to a large frying pan, stir in the apples and sauté until softened and slightly broken up. Adjust the seasoning in the apples by adding a little more cinnamon if you like. Leave to cool. 

For the cream mix, combine the mascarpone, cream, icing sugar, cinnamon, nutmeg and lemon zest together in a bowl.  Set aside. 

To assemble the trifle, spoon a few apple wedges on the base of the glasses.  Add a layer of sponge cake. Spoon over a layer of caramel and cream, sprinkle over some toasted almonds followed by more apple wedges and a few blueberries.  

Repeat the layers ending with a cream layer for all the glasses.  

Pipe small cream rosettes around the edge, drizzle caramel in the center and sprinkle over the flaked almonds.