Apple trifle with crumble and mascarpone cream – an easy dessert with apples and crumble.
This apple trifle is one of those desserts that always impresses, even though it is remarkably easy to make. The combination of soft vanilla-scented apple compote, crisp crumble and light mascarpone cream strikes a lovely balance between sweet, sharp, creamy and crunchy.
In flavour it brings to mind a classic gammeldags æblekage (Danish old-fashioned layered apple dessert), but in a slightly more elegant form. The dessert is built up layer by layer with apple compote, crumble and mascarpone cream, which together make a really delicious dessert full of contrasting textures.
I prefer to assemble the trifle just before serving, or shortly before, so the crumble keeps its crunch. The apple compote, crumble and mascarpone cream, on the other hand, can all easily be prepared well in advance. Keep the compote and the cream in the fridge, while the crumble stays crisp in an airtight container.
One small tip: don’t over-whisk the mascarpone cream. It should be soft and airy, almost flowing down between the layers, so the dessert gets just the right consistency.
A simple and truly delicious dessert that works perfectly all year round – but especially when apples are at their very best.
Apple trifle – Trifle with apple and crumble
Ingredients
Apple compote
- 65 g caster sugar
- 1 vanilla pod, seeds scraped out
- 800 g apples, peeled and cut into small dice
- 150 ml water
Crumble
- 50 g porridge oats (fine rolled oats)
- 50 g plain flour
- 40 g caster sugar
- 1 pinch salt
- 75 g cold butter, cut into cubes
Mascarpone cream
- 100 g mascarpone
- 250 ml whipping cream (38% fat)
- 2 tbsp lemon juice
- 1 tbsp icing sugar
- 1 tsp vanilla sugar
To serve
- Edible flowers to decorate (optional)
Method
Apple compote
- Mash the vanilla seeds with a little of the sugar, then put it in a saucepan together with the apples, the rest of the sugar, the water and the empty vanilla pod.
- Simmer the apples until tender, about 15-20 minutes, then let the compote cool completely in the fridge.You can mash the compote with a fork if you like – but do leave some texture in it.
Crumble
- Mix the dry ingredients in a bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture comes together in small clumps.
- Spread it out on a baking tray lined with baking paper and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 15-20 minutes. Then let it cool completely.
Trifle with apple and crumble
- Put all the ingredients for the mascarpone cream in a bowl and whisk them together quickly. The cream thickens very quickly because of the lemon juice, so whisk it only lightly. It should be soft and creamy.
- Assemble the desserts in two rounds of layers – crumble, apple compote and mascarpone cream, then crumble, apple compote and mascarpone cream again.
- Decorate with edible flowers if you like, and serve.
Nutrition
Premium
Kan desserten tåle at stå nogle timer? Eller skal man gøre klar umiddelbart før servering
Hej Michael
Jeg synes desværre det bliver lidt for blødt det hele – hvis den står for længe.
Så jeg vil anbefale max at samle den 30 minutters tid inden servering 🙂
Warm wishes, Dianna
Hejsa..
ved samlingen, mente du ikke æblegrød og ikke rabarberkompot?
Mvh
Aneta
Hej Aneta
Ej for søren da – jo selvfølgelig 🙂 Det er rettet, tak fordi du skriver det 🙂
Warm wishes, Dianna