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.