Recipe for Gingerbread and Apple Caramel Trifles, a perfect festive layered dessert over the holiday season. Serve with salted caramel macarons for a special occasion. Layers of gingerbread cake and apple jelly trifle, spiced buttery apples, salted caramel sauce then topped with a cloud of lightly whipped Baileys cream.
Apple Layered Dessert for Caramel Lovers
As I adore the combination of warming spices with acidic apples, I couldn’t resist creating these Gingerbread Apple Caramel Trifles. They’re great for the holiday season – and for something a bit different for a festive dessert.
Each trifle layer is divine. Imagine a trifle base of gingerbread cake in apple jelly topped with buttery, spiced apples dribbled over with a generous amount of salted caramel sauce? The final flourish is a cloud of lightly whipped Chantilly cream with an optional hint of Baileys.
For special occasions, serve with salted caramel macarons. The recipe is in my 2nd book, Teatime in Paris.
How to Make Gingerbread, Apple & Salted Caramel Trifles
More Festive Trifles
- Replace the apples with clementine or mandarine oranges and use the juice for the jelly to make clementine, gingerbread and caramel trifles;
- Gluten Free Strawberry Sherry Trifle with Macarons;
- Parisian Ispahan inspired gluten free: Raspberry, Rose & Lychee Mini Macaron Jelly Trifles;
- Like a trifle with layers, another gluten free dessert using macarons: Macaron Black Forest Creams.
Gingerbread, Apple & Salted Caramel Trifles
- 150 g (5.5oz) gingerbread
- 200 ml (7fl oz) apple juice
- 2 @2g gelatine leaves
- 3 Granny Smith apples peeled, cored, cut into rough cubes
- 1 tbsp butter
- 1 tbsp cane sugar
- 1/2 tsp gingerbread spice (pain d'épices)
- 1/2 portion salted caramel sauce see recipe link in NOTES*
- 250 ml (9fl oz) Whipping cream (30% fat) chilled
- 1 tbsp Baileys liqueur (optional)
- Make the Apple Jelly: Soak the gelatine in cold water for 15 minutes. Heat the apple juice in a pan and add the gelatine (squeezed of any excess water) and stir to blend.
- Break the gingerbread up into small pieces and place at the bottom of each glass. Pour over the warm apple jelly with just enough to cover and set aside to cool in the fridge for at least an hour.
- Prepare the apples: sauté them with the butter, spices and sugar gently over a medium heat in a frying pan for about 10 minutes or until they're cooked through but not mushy. Set aside to cool for about 15 minutes.
- Spoon the spiced apples on top of the sponge in each glass. Gently heat the caramel sauce* and dribble on top of the apples.
- When ready to serve, whip the cream with the icing sugar until quite firm but still soft, adding the Baileys if using, and top each glass.