Gingered Apple Trifles

This recipe and variations of it have long been a family favorite. Years ago, I adapted from a traditional Norwegian recipe for an apple trifle, Tilslørte Bondepiker.
Trifles were known as Tipsy Parson or Tipsy Squire in Colonial times. They were made of layered sherry-soaked sponge or pound cake, custard and whipped cream. This recipe for Gingered Apple Trifles is made in small individual servings but in the Victorian era, it became popular to serve them in glass pedestal bowls with their attractive layers in full view. Trifles are found in many cultures throughout the world. It's a quick and easy dessert that easily adapts to the season and what's on hand.
  • 6 organic apples, peeled, cored and thinly sliced
  • 2 - 3 Tbsp granulated sugar
  • ¾ Cup water
  • ½ tsp vanilla extract 
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • 1 tsp ground cinnamon
  • 8 cookies (I used gluten-free oat graham from Nairn's with candied ginger)
  • ½ Cup heavy whipping cream​


  1. In a medium skillet, combine apples, sugar, water, vanilla extract, ginger, cardamom and cinnamon. Cover and cook until the apples are very soft.
  2. Crumble 4 of the cookies into coarse pieces.
  3. Whip the cream until soft peaks form.

To assemble:
  1. Place 1 - 2 Tbsp apple compote in the bottom of an individual serving dish or glass.
  2. Add 1 tsp cookie crumbles
  3. Repeat layers until the dish is full. Garnish with a whole oat graham. Serve immediately.

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