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Home > Restaurants > Recipes > Apple Trifle

Apple Trifle

Provided by: Chef Josh Saffer

  • Type of Dish: Desserts: Pies/Tarts
  • Servings: 12
  • Reader Rating: Write a Review

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Mulled Cider

2 cups cider

1 packet mulling spices

¼ cup Calvados or applejack


1 stick unsalted butter

5 Granny Smith apples, peeled, cored, and roughly diced

1 5-inch sprig rosemary

1 red apple, unpeeled, cut into ¼-inch dice

Candied Nuts

8 oz. walnuts or pecans

1 egg white

½ tsp. salt

1 tsp. sugar

¼ tsp. ground cinnamon

Whipped Cream

1/3 cup sour cream

1½ cups heavy cream

Pinch of ground cinnamon

24 sponge ladyfingers


Mulled Cider

Bring the cider to a boil with spices in a small saucepan, and simmer for 5 to 10 minutes, then strain. Set aside to chill, finally adding the Calvados.


Brown the butter in a medium-size saucepan until toasted and golden, stirring constantly to avoid burning. Carefully add the Granny Smith apples, the rosemary, and half a cup of ­water; reduce the heat to low; cover; and simmer until apples are completely tender. Remove the rosemary, and purée the apples until smooth. Just before assembling, fold the diced red apple into the applesauce.

Candied Nuts

Preheat oven to 350 degrees. Toss together all the ingredients in a bowl, transfer to a baking sheet, and bake for 5 to 10 minutes, or until crisp. Crumble the nuts when cool enough to handle.

Whipped Cream

In a medium-size bowl, add the creams and cinnamon, and whisk together until stiff peaks form.

To Serve

Set out 12 rocks glasses. Layer first with the lady­fingers, followed by a little cider, some applesauce, a bit of whipped cream, and finally the nuts. Repeat the layering. Chill and serve.

(Published 2014)