Old-fashioned Danish Apple Trifle

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Peel and cut the apples into cubes. Discard the cores. Transfer apple cubes to a saucepan with water, vanilla and lemon juice. Bring apples to a boil, cover and turn the heat down to medium-low.
2. 2Add the sugar to taste after the apples release their juices. The amount of sugar depends on the tartness of the apples and your preferred level of sweetness.
3. 3Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.
4. 4Cook the apples for about 15 minutes until you have a coarse apple sauce. If you prefer, cook the apples longer for a finer consistency.
5. 5RestChill in the fridge the applesauce.
6. 6Breadcrumbs mixture:.
7. 7Melt the butterMelt butter in a pan. The butter must not brown. Add breadcrumbs and sugar and stir to mix together.
8. 8Slowly toast the mixture as you stir with a spatula. Do not heat the mixture for too long – it only takes a short time to make.
9. 9Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.
10. 10Assembling the apple trifle:.
11. 11Do not assemble the trifle until right before serving. Otherwise, the rasp will become soggy. Serve the trifle in individual small glasses or a large glass bowl.
12. 12Lightly whip the double cream.
13. 13AssembleLayer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again.
14. 14ServeYou can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream. Serve immediately.