Caramel Apple Trifle
-courtesy Foodland Ontario; Ontario.ca/foodland
Using store bought sponge or pound cake, caramel sundae syrup and custard means this dessert takes just minutes to assemble. Look for Ontario Empire, Golden Delicious, Spartan, Idared, Crispin or Cortland apples which all hold their shape when cooked.
½ cup (125 mL) Ontario Apple Cider or apple juice
½ cup (125 mL) packed brown sugar
1 tbsp (15 mL) butter
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground nutmeg
5 Ontario Apples, peeled and thinly sliced (about 5 cups/1.25 L)
2 tbsp (25 mL) Amaretto or other almond flavoured liqueur (optional)
1 can (400 g or 425 g) Devon custard
1/3 cup (75 mL) caramel sundae syrup
½ cup (125 mL) 35% Ontario Whipping Cream
4 cups (1 L) cubed sponge or pound cake
½ cup (125 mL) sliced almonds, toasted
Topping:
½ cup (125 mL) 35% Ontario Whipping Cream
2 tbsp (25 mL) caramel sundae syrup
1 tbsp (15 mL) sliced almonds, toasted
In large nonstick skillet over medium heat, bring apple cider, sugar, butter, cinnamon and nutmeg to boil. Add apples. Reduce heat to medium, cover and cook until apples are tender, 12 to 15 minutes.
Strain, reserving 1/2 cup (125 mL) of the liquid. Let apples and liquid cool separately. Stir Amaretto into liquid.
In large bowl, fold together custard and caramel sauce. In medium bowl, using electric mixer, beat cream until firm peaks form; fold into custard mixture.
Arrange one-third of the sponge cake in bottom of 12-cup (3 L) straight sided glass bowl. Drizzle with one-third of the reserved liquid. Top with one-third of the apples and one-third each of the almonds and caramel custard. Repeat layers twice.
Cover and refrigerate for 4 hours or overnight.
Topping: Just before serving, in medium bowl, using electric mixer, beat cream until firm peaks form. Pipe or spread over trifle. Drizzle with caramel sauce and sprinkle with almonds.