Ingredients
- 2 cups apple cider
- 3 medium apples
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
- 6 cups pound cake or sponge cake, cubed
- 1 cup caramel sauce
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup crushed gingersnap cookies
Directions
In a medium saucepan, combine apple cider, diced apples, brown sugar, cinnamon, and nutmeg.
Simmer the mixture for 10 minutes, or until the apples are tender.
Whisk the cornstarch with a small amount of cold water to create a slurry, then stir the slurry into the simmering apple mixture.
Cook for 1–2 minutes until the mixture slightly thickens, then remove from heat and let cool completely.
In a separate mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
To assemble the trifle, layer cubes of cake, spoonfuls of the cooled apple mixture, caramel sauce, and whipped cream in a trifle bowl or individual glass cups.
Repeat the layers until the bowl is full, finishing the top layer with whipped cream.
Drizzle with extra caramel sauce and sprinkle with crushed gingersnaps before serving.
Frequently Asked Questions
Can I make the apple cider caramel topping for this trifle ahead of time?
Yes, the apple cider caramel topping can be prepared up to 2 days in advance. Store the cooled mixture in an airtight container in the refrigerator. When ready to assemble, gently reheat it slightly to ensure it pours nicely over the pound cake layers.
What is the best way to prevent the apples in the trifle from turning brown?
The best way to prevent browning is by cooking the apples immediately after dicing them, as this recipe directs. Simmering the apples with the apple cider, brown sugar, and spices cooks them quickly, setting their color and tenderizing them before layering into the trifle.
How long can the assembled Apple Cider Caramel Trifle be stored before serving?
It is best to assemble this trifle no more than 4 hours before serving. This allows the pound cake to absorb the flavors without becoming overly soggy. Store the fully assembled trifle covered in the refrigerator until ready to present.
