Apple crumble trifle

• store-bought or homemade sponge cake400 g

  (e.g., ginger), cut into 3 cm cubes

• canned caramel200 g

  whipped to soften

• heavy cream300 ml
• whole milk↗300 ml
• oranges↗2

  zest, plus extra zest for garnish

• egg yolks↗6

  (save the whites for another recipe; see tip below)

• granulated sugar100 g
• cornstarch2 tbsp
• canned caramel200 g
• eating apples↗8

  peeled and cut into 2 cm pieces

• orange↗1

  zest and juice (about 120 ml juice needed)

• granulated sugar1 tbsp
• all-purpose flour↗400 g
• dark soft brown sugar↗75 g
• ground cinnamon↗1 tsp
• холодне вершкове масло200 г

  нарізане кубиками

• темний м'який коричневий цукор↗3 ст. л.
• жирні вершки600 мл
• паста з ванільних бобів↗1 ч. л.

Step-by-step instructions

1. 1

   For the custard, pour the heavy cream, milk and orange zest into a large saucepan, place over medium heat and, stirring, bring to a gentle boil. In a large heat‑proof bowl whisk the egg yolks, granulated sugar and cornstarch until pale and thick. Gradually add half of the hot cream mixture, whisk quickly, reduce heat to low and, constantly whisking, pour the remaining cream into the saucepan. Cook 3–6 min until the custard just begins to boil and thickens, resembling lightly whipped cream.

2. 2

   Remove the pan from the heat, add caramel and a pinch of salt to the custard, stir well. Cover the surface with parchment paper and let cool completely. After cooling store in the refrigerator for up to 24 hours.

3. 3

   While the custard cools, prepare the stewed apples. Place the sliced apples in a large saucepan, add orange zest and juice, and sugar. Cover and simmer over medium heat for 8 min until the apples soften. Uncover, increase heat to high and cook another 5 min, stirring frequently, until excess liquid evaporates and the apples remain slightly crisp. Transfer to a bowl and cool; keep refrigerated for up to 2 days.

4. 4

   For the crumble, preheat the oven to 200 °C (180 °C convection, gas 6) and line a large tray with parchment. In a large bowl combine flour, sugar, a pinch of salt and ground cinnamon, then rub in cold butter until the mixture resembles sand, leaving a few larger lumps. Spread the mixture on the tray and bake 15 min, then break up the clumps, stir and bake another 10–15 min, checking frequently, until the crumble is evenly browned and crisp. Remove from oven, cool and store in an airtight container for up to 2 days.

5. 5

   A few minutes before serving, make the whipped cream. In a large bowl whisk heavy cream, brown sugar and vanilla paste to soft peaks. In a 2 L glass vessel layer the dessert: sponge cake cubes, remaining custard, stewed apples, crumble and caramel, alternating. Top with the whipped cream, garnish with drizzles of remaining custard, caramel spirals, apple and crumble spoons. Sprinkle orange zest. Refrigerate in a sealed container – the dessert keeps for up to 3 days.