Trifle with Apples
- 1 teaspoon cornstarch
- 100 milliliters dry white wine (or 100 ml of apple juice)
- 3 tablespoons Vanilla sugar
- 2 Apple
- 100 milliliters Apple juice
- 2 tablespoons honey
- 1 lemon (juiced)
- 200 milliliters Whipped cream
- 80 grams almond cookie
- 4 tablespoons Calvados
- Ground cinnamon (for sprinkling)
Combine cornstarch with wine and 2 tablespoons of vanilla sugar.
Rinse and peel apples, quarter and core, cut into small cubes. Combine apple juice, honey and lemon juice, bring to a boil. Add cornstarch mixture and apples, mix well. Simmer until mixture thickens, remove from heat and cool.
Beat cream with remaining vanilla sugar until stiff. Crumble biscuits.
Pour apple compote, up to 4 tablespoons, into glasses. Sprinkle with half of biscuits and Calvados. Spread with about half of whipped cream, top with remaining apples. Sprinkle with remaining biscuit crumbs. Top with remaining cream and sprinkle with cinnamon. Serve.