Candied Apple and Berry Trifle

Hey Guys,

So I am in charge of desserts for Christmas this weekend. I wanted to get some up onto the blog pre-christmas so that then I can share them with you guys for Christmas! My father in law is a bit of a trifle lover so very kindly agreed to be my guinea pig for the idea that I have had for a trifle. I HAD to make it today as I was waking up in the middle of the night laying there planning how I would put the stupid thing together…. so now tonight I look forward to a nice sleep (kids are you reading this ? Yes! )

I once remember seeing it done on master chef however I have made this one kid friendly and used a little more summer / christmas style fruits. You could definitely twist it up your way with different fruits or the milk chocolate version of the cake. To me that is the beauty of cooking. Wether you take a recipe as is or make your own mark on it! So long as you enjoy the process!

Oh and by the way the candied apples were done on the stove top. If I can have my little brag here…. The thermomix doesn’t have to be the ONLY way you do things… To me I use it as an extra set of hands in the kitchen. I used it for 90% of this recipe and to be honest it’s help me create something that I probably wouldn’t have been bothered trying otherwise. For me it enhances my already strong love of cooking and definitely doesn’t take “the cooking” out of it for me. It is what you make of it I guess! So whilst I got to make the candied apples on the stove I loved the whole process of this Trifle.


60g Raw Sugar

750ml Bottle of Appletiser (Sparkling Apple)

6 Sheets of Gold Leaf Gelatine

1 Punnet of Fresh Berries (I used Raspberries)

Handful of Green Grapes (Halved)


  1. Place Gelatine sheets into a bowl of cold water for at least 5 minutes to soak and soften.
  2. Whilst Gelatine soaking add raw sugar to the TM and blitz for 6 seconds on speed 9.
  3. Add Appletiser to the TM bowl and heat for 6 minutes at 80 degrees, on speed 3 (note this should reach the 80 degree mark. You may need longer if you are using cold Appletiser. )
  4. Squeeze out excess water from Gelatine and add to the TM bowl.
  5. Mix for 20 seconds on speed 4.
  6. Place fresh fruit into the container that you will serve Trifle in. Pour the Appletiser Jelly mix over the fruit.
  7. Place in the fridge until set. Will take a few hours. Make the night before or the morning of serving.

Jelly before it was set – ready for the fridge.

Jelly after it was set – Ready for the rest of the layers.


(This is a spin on the Torta Caprese – I tweaked it slightly to use white chocolate. I think it would work just as nicely if you used the normal recipe for it.)

250g White Chocolate

250g Almonds

100g Sugar

150g Butter (room Temp)

6 Eggs

1tbls Baking Powder


  1. Add the chocolate to the TM and Blitz for 5 – 10 seconds on speed 8. Set aside.
  2. Add the Almonds to the TM and mill for 6 seconds on speed 7, set aside with the chocolate.
  3. Add remaining ingredients (Without the chocolate and almonds) and mix for 20 seconds on speed 6-7
  4. Add the Chocolate and Almonds to the TM and mix for 30 Seconds on speed 5-6. 
  5. Place into a greased and lined tin. I prefer to use a baking paper high lined slice tin. (Gives it a brownie texture)
  6. Bake in a pre-heated oven at 160 degrees for approx 1 hour.

First layer of Cake.


2  Green Apples cored and sliced.

100g Butter

1/4 cup Honey or Agave Necotr or Maple Syrup.


  1. Heat (non stick) pan on stove top and melt butter. Once melted add the apple slices and cook off for a couple of minutes. Once all apple is well coated and softened slightly add the sweetener and stir through.
  2. Stir until the apple is coated in the candy and the majority of liquid is absorbed.
  3. Pour onto your thermo mat to cool (or baking paper if you don’t have a mat.)
  4. DO NOT TOUCH the candy right away! It will be super, super hot!
  5. Allow to cool until you need it to assemble Trifle.

Candied Apple Slices



 As per the EDC cookbook. Do not flavour the custard (leave out the lemon / vanilla) I made the Trifle with one batch of custard but you can do a double batch if you like.


250g Mascarpone Cheese

300g Cream

80g Sugar

1 tsp Vanilla Essence (Or Vanilla Extract / Or scrape the inside of the vanilla pod into the mix.)


  1. Add Sugar to the TM bowl and blitz for 8 seconds on speed 8.
  2. Add Mascarpone Cheese, Cream and Vanilla to the TM Bowl. Add the Butterfly and whip for 1 minute on speed 4.
You will also need fresh fruit (I used an additional punnet of Raspberries and a punnet of blueberries.)
Also a block of white or milk chocolate to use for shards and decoration.
  • Once Jelly is set you can begin to layer the rest of the items on top of it.
  • Start with a layer of Cake. I thinly sliced the cake and then covered jelly with a single layer of cake (See pic)
  • Next sprinkle half of the fresh fruit over the cake.
  • Then add half of the candied apple slices.
  • Cover with half of the Custard then repeat, Cake, Fruit, Candied Apple and Custard.
  • Pour the whipped Mascarpone Cream mix on top of the layers
  • Decorate with left over candied apples / fruit and swirls of chocolate.
  • Pop into the fridge till you serve.
  • ENJOY!
  • I have used a gluten free version of the custard and a GF cake making the trifle GF. You can easily use your favourite cake in stead of this white chocolate version. You can use the original Torta Caprese as well.
  • If you are changing the cake go for a sweeter cake as the jelly is a little bit sour to complement the sweeter cake and then the fresh fruit. It all balances each other out.
  • You can substitute the Appletiser for a bottle of champagne for an adults version. Just cook at 100 degrees to cook the alcohol out slightly. Will take some of the bite out of it. Also let it cool slightly before adding the gelatine.
  • To make the chocolate swirls place the block of chocolate on a flat surface. (Flat side up) If you can lean into the bench and have the chocolate  touching you. Then with a sharp knife  drag it towards you and it will create rolls of thin chocolate.
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