Summary

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

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Instructions

1. 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.
2. 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.
3. Put 25 g of the speculoos in a sealable freezer bag and crumble very finely with a rolling pin.
4. 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.
5. Chill if necessary.