Caramel apple trifle

Trifles are a typical dessert of English cuisine that are usually made in large format and usually have sponge cake with some cream and fruit.

In this case we have prepared them in individual glasses with a phenomenal result, they are very easy to make and you can prepare them in advance and leave them in the refrigerator until it is time to consume.

All the ingredients are very simple, the cookies can be the ones you like the most or gluten-free and the Greek yogurt can also be substituted for lactose-free yogurt.

A simple dessert but its combination is spectacular.

Ingredients: For the caramel sauce:

• 50 g of sugar
• 200 ml whipping cream

To sauté the apples:

• 3 golden apples
• 30 g of whole sugar
• 1 tablespoon of butter
• Cinnamon powder

For the rest:

• 6 Digestive type cookies or to taste
• 400 g Greek yogurt

Preparation:

1. To prepare the caramel sauce, we will first put a 16 cm Mineral saucepan on the heat with the sugar and let it melt without stirring, making sure that when the caramel is formed it does not burn. Meanwhile, heat the cream a little so that when we put it in the saucepan it mixes more easily with the sugar.
2. Carefully add the warm cream (*) and stir the mixture over heat until everything is integrated and the mixture is very homogeneous. Reserve.
3. (*) Be careful when adding the cream to the caramel as it may begin to boil very strongly and overflow.
4. Put the butter and brown sugar in the 22 cm Lima frying pan and let the two ingredients melt, while peeling and cutting the apples into small cubes.
5. Add the apple cubes and sauté over high heat so that they caramelize, sprinkle with a little cinnamon. Let cool and reserve.
6. Put the Greek yogurt in a bowl and beat with a spoon, add two or three tablespoons of sautéed apple to the yogurt and set aside.
7. With the help of a knife, roughly chop 4 cookies and spread them over the bottom of the 4 glasses.
8. Fill the glasses with the apple yogurt mixture and put a tablespoon of caramel sauce on top.
9. Finally, add the remaining sautéed apple cubes and decorate the glass with half a cookie. Store in the refrigerator and serve cold.

Photographs and recipe by Silvia .