Old-fashioned Danish Apple Trifle

Peel 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 reduce heat to medium-low.

Add 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. Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.

Cook the apples for about 15 minutes until you have a coarse apple sauce. If you prefer, cook the apples longer for a finer consistency.

Refrigerate the applesauce.

Melt butter in a pan. The butter must not brown. Add breadcrumbs and sugar and stir to combine.

Slowly 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.

Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.

Do 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.

Lightly whip the double cream.

Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again. You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream. Serve immediately.