Thursday, October 1, 2009

Autumn Caramel Apple Trifle






One of my favorite seasons is Fall. Apples are in abundance of all kinds. I love the smell of cinnamon baking, so this is one of my favorites since I always make this dessert when I bake Snickerdoodle Cookies.





It's much easier when you prepare some of this ahead of time, measure everything out and have it ready to go.















Building the Trifle is easy, starting with lady fingers. I glue them to the sides of the bowl with a little of the the caramel pudding so they stay, then add the apples on the sides and build the layers of pudding, crumbled cookies, whipped cream, puree , putting the apples on the sides of the cake and bowl.
Layer by layer until your to the top. Decorate with more whip cream, whole Raspberries and cinnamon and sugar mixture sprinkled on top.




















Ingredients:
Brandy
2 Packages of lady fingers or( sponge cake recipe http://pegasuslegend-whatscookin.blogspot.com/2009/06/italian-sponge-cake.html) dip each piece in your favorite Brandy
4 Apples sliced length wise cored and peeled
Whipped cream fresh or non dairy whipped topping
Raspberry puree homemade or you can you raspberry preserves
Caramel pudding

Directions:
Make pudding first and cool set aside.
Caramel Pudding
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk, divided
3 large egg yolks
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
Stir sugar and 1/3 cup water in heavy large saucepan over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk (mixture will bubble). Whisk until caramel bits dissolve. Slowly whisk hot milk mixture into yolk mixture; return to same pan. Whisk until pudding thickens and boils .

Microwave apples in a glass bowl, covering apples with water adding one teaspoon of sugar to the water, boil in microwave for around 7 minutes till soft. Set aside.

Make Raspberry Puree
Raspberry Puree Sauce
2 - 12 ounce bags of frozen raspberries (unsweetened)1/2 cup ) granulated white sugar, or to taste1 teaspoon of freshly squeezed lemon juice (optional)Put raspberries, sugar and lemon juice in food processor until pureed, use for topping.Assembly:
Starting with lady fingers or sponge cake(already dipped in Brandy) add a little of the pudding to the flat side and line a small trifle bowl or 4 individual bowls or double recipe for large one depending on what quantity you want to make.


Put apple slices in between sponge cake against the glass. Spoon in a layer of pudding, then a layer of raspberry , crushed cookies they whipped cream, repeat this till it fills the bowl, add more cream to the top and add whole Raspberries, then sprinkle with cinnamon& sugar.

9 comments:

Ruth said...

Great flavours! Truly in the Autumn spirit!

Erica said...

I love fall too!!! That looks fantastic.

Southern Grace Gourmet said...

That looks beautiful! I love all the flavors.

ncl117 said...

i love the apples at this time of year! yum

MaryMoh said...

Very lovely trifle....the colours and the combination. I love it.

My Little Space said...

Perfect combo and I would love to join you for this...he he! Do you mind?

Jessie said...

that trifle totally put me in the fall mood, I love caramel apples during this time of the yearsn

Family Cuisine Food And Recipe said...

Nice for the sweet-tooths. Thanks for sharing. Cheers !

easyfoodsmith said...

love the flavours!