Christmas trifle

Ingredients for 8 servings:

• 160 g gingerbread, crumbled
• 1 ½ kg apples, peeled and quartered
• 170 g sugar
• 6 tbsp water
• 2 stalk(s) cinnamon
• 2 packs of pudding powder, vanilla
• 1 vanilla pod(s)
• 1 liter of milk
• 50 g speculatius biscuits
• 300 ml cream
• some rum

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with gingerbread, apple, vanilla pudding and speculatius

Cook the apples with 75g of sugar, the cinnamon sticks, and the water for about 20 minutes, until the apples break down, stirring frequently. Then remove the cinnamon sticks and chill. Cook the custard powder with the milk and 75g of sugar according to the package instructions. To refine the filling, you can boil the seeds of the vanilla pod and the scraped pod with the milk, then remove the pod. Chill the pudding as well. My tip: Cover the hot pudding with cling film to prevent a skin from forming. Place 25g of the speculatius biscuits in a sealable freezer bag and crumble very finely with a rolling pin. Arrange the crumbled gingerbread in 8 glasses as the first layer, drizzling with a little rum if desired. Top with a layer of apple sauce, followed by a layer of vanilla pudding. Whip the cream with the remaining sugar until stiff. Decorate the trifle with a piping bag. Then sprinkle the speculatius dust over the top and place a larger piece of speculatius in the cream. Chill if desired.