Christmas Trifle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 160 g inerbread, crumbled
- 1 ½ kg apples, peeled and quartered
- 170 grams sugar
- 6 tablespoon water
- 2 sticks cinnamon
- 2 packs pudding powder, vanilla
- 1 vanilla pod (s)
- 1 liter milk
- 50 g speculoos
- 300 ml cream
- some rum
Print Recipe
Pin Recipe Instructions
- Cook the apples with 75 g sugar, the cinnamon sticks and the water for about 20 minutes until the apples disintegrate, stirring frequently. Then take out the cinnamon sticks and chill.
- Cook the pudding powder with the milk and 75 g sugar according to the package insert. To refine, you can boil the pulp of the vanilla pod and the scraped-out pod with the milk, then remove the pod. Chill the pudding as well. My tip: Cover the hot pudding with cling film to avoid skin.
- Put 25 g of the speculoos in a sealable freezer bag and crumble very finely with a rolling pin.
- Spread the crumbled gingerbread in 8 glasses as the first layer, which you can drizzle with a little rum if you like. Top it with a layer of applesauce followed by a layer of custard. Beat the cream with the rest of the sugar until stiff. Garnish with a piping bag on the trifle. Then sprinkle the speculoos dust over it and stick a larger piece of speculoos in the cream.
- Chill if necessary.
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