Danish Apple Trifle
Deep red dessert

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Danish Apple Trifle

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Ingredients

Adjust Servings:
For the Red Apple Sauce:
1 kg Apple(s) as red as possible
250 ml Cold water
1 tbsp Ginger freshly grated
1/2 tsp Vanilla powder
1 tsp Cinnamon
1 tbsp Lemon juice
For the Date & Nut Crumble:
100 g Walnuts
180 g Almonds
12 Medjool dates
Honey
Whipping cream
Cuisine:

Ingredients

  • For the Red Apple Sauce:

  • For the Date & Nut Crumble:

Directions

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In this recipe we ditch the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped cream on top to make it delicious. And it’s pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Start layering.

Danish Apple Trifle
Danish Apple Trifle

It gets a beautiful pink/red color by using the most deep red apples you can find, keep the peel on, cook on low heat and then blend the sauce. If you can’t find deep red apples, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red.

Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft.

Meanwhile, place the nuts on a tray and roast at 150°C for about 15 minutes. Remove the stone from the dates and use a knife to chop them or a fork to mash them. Chop the nuts medium fine, reserve a handful of nuts for topping and mix the rest with the date paste into a crumble. Sweeten it with some sugar if desired. Set aside.

When the apples are done, use a hand blender to mix into a smooth apple sauce. Stir lemon juice into the sauce and leave to cool. Whip the cream until soft peaks form.

Place the apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy!

They sit quite well in the fridge so they can be prepared a few hours ahead.

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