A light, low fat, delicious, sweet ending to a meal which pleases with it's simplicity. In Spring rhubarb would work well in this trifle, and later on in the year gooseberry purée would as well.
Quick Apple Trifle
1 lemon, zest only
4 cooking apples
4 tablespoons Waitrose fat reduced vanilla custard
4 teaspoons Waitrose half fat crème fraîche
1 tablespoon blanched almonds, toasted
Waitrose sponge fingers
- Peel, core and quarter the apples and cook them with a very little water, just to cover the bottom of the pan, with the finely grated rind of an untreated, washed lemon and sugar to taste. Beat with a wooden spoon to break the apples into a rough fluff and leave to cool. Put one large tablespoon of cold apple purée into the bottom of each of four glasses. Spoon over one tablespoon of custard to cover the apple and add a blob of crème fraîche. Chill until required. Before serving top with chopped toasted almonds and hand round Waitrose Sponge Fingers with the trifle. I like to pile the savoy sponges on a plate in a grid pattern; 3 fingers across, then 3 on top at right angles and the next 3 on top at right angles. This is a direct tribute to Cézanne who used biscuits piled like this in some of his still life painting.
- Total time: 30 mins
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