Apple Trifle is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of an apple puree base topped with cold custard and an egg white whip. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Trifle.
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This is a classic recipe for a Victorian version of Apple Trifle that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Scald such a quantity of apples as when pulped through a sieve will make a thick layer at the bottom of the dish; mix with them half a lemon-rind grated, and as much sugar as will flavour it agreeably. Mix half a pint of milk, half a pint of cream, and the yolk of one egg; give it a scald over the fire, and stir it all the time; do not let it boil; add a little sugar only and let it grow cold. Lay it over the apples with a spoon, and then put on it a whip made the day before of rich cream, whites of two eggs, sugar, lemon-peel, and raisin wine.
Begin that morning with the whipped topping. Separately whisk the whipping cream and egg whites in bowls until stiff (whisk the sugar into the egg whites until dissolved). Fold the whipped cream and egg whites together then stir in the lemon zest and raising wine. Cover with clingfilm and set aside in the refrigerator until needed.
Place the apples in a small pan with 1 tbsp water. Heat gently until the apples soften then mash and bring to the scalding point (when small bubbles appear around the edges of the liquid). Take off the heat and stir in the sugar until dissolved. Allow to cool and layer on the base of your trifle dish (a clear glass dish is best).
In the meantime, gently whisk together the milk, cream and egg yolk. Pour into a small pan and, whilst stirring constantly, bring to the scalding point (ensure the custard does not boil). Take off the heat and stir in the granulated sugar. Set aside to cool until lukewarm then spoon over the apple base and level off the top. Chill in the refrigerator until needed then spread the whipped topping over the custard.
Apples, sufficient; lemon 1/2 rind; sugar, to taste; milk, 1/2 pint; cream, 1/2 pint; egg, 1 yolk.