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Norwegian apple trifle in a glass with layers of apple compote, buttered breadcrumbs and whipped cream

Norwegian Apple Trifle with Buttered Breadcrumbs (Tilslørte Bondepiker)

A classic Norwegian dessert of apple compote layered with butter-fried sourdough breadcrumbs and whipped cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 glasses
Course: Dessert
Cuisine: Nordic, Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Apple compote
  • 4 apples about 1½ lb / 600 g, cored and diced small — skin on
  • 100 g granulated sugar ½ cup
  • 2 tbsp water just enough to start the pan
Buttered breadcrumbs
  • 45 g butter 3 tbsp
  • 100 g sourdough breadcrumbs 1 cup
  • 50 g granulated sugar ¼ cup
  • 1 tsp ground cinnamon
Whipped cream
  • 300 ml heavy cream 1¼ cup
  • 1 tbsp granulated sugar
To finish
  • 1 apple thinly sliced, for garnish

Equipment

  • Chef's knife For dicing the apples small and even.
  • Saucepan Wide enough that the compote reduces instead of stewing.
  • Skillet For frying the breadcrumbs. Stainless or carbon steel lets you see the color as it develops.
  • Clear glass tumblers The layers are the dish. Straight-sided glass shows them off
  • Hand mixer or balloon whisk For the cream. Soft peaks only.

Method
 

Make the apple compote
  1. Core and dice the apples small — about ¼ inch (5 mm). Leave the skin on if the apples are in season and thin-skinned; it gives the compote its pink blush. Peel them if the skin is thick or tough.
  2. Put the apples, sugar and water in a saucepan over medium heat. Cook for 15–20 minutes, stirring now and then, until the fruit softens and most of the liquid has steamed off. You want it thick and lightly mashed, not smooth — some pieces should keep their shape.
  3. Cool completely. Warm compote melts whipped cream on contact.
Fry the breadcrumbs
  1. Melt the butter in a skillet over medium heat. Add the sugar and cinnamon.
  2. Add the breadcrumbs and stir constantly for 5–7 minutes, until they're evenly golden and smell toasted. Keep them moving — the sugar will catch and burn if they sit still.
  3. Tip them straight out of the hot pan onto a plate to cool. Left in the pan they keep cooking.
Whip the cream and assemble
  1. Whip the cream with the sugar to soft peaks. Stop while it still folds — stiff cream sits in the glass like a block instead of settling into the layers.
  2. Layer into four glasses: breadcrumbs, then compote, then cream. Repeat, finishing with a spoonful of cream on top.
  3. Finish with a little compote, a spoonful of breadcrumbs and a thin slice of fresh apple. Serve right away.

Notes

Chef's tip — assemble at the last minute. Fry the crumbs and cook the compote hours ahead if you like, but layer just before you serve. The contrast is sharpest in the first ten minutes.
The breadcrumbs: we use our own sourdough breadcrumbs made from whole grain bread. Shop-bought crumbs work, but expect a plainer, sweeter result.
Apples: any firm cooking apple works. Tart varieties need the full amount of sugar; sweet ones can take less. Taste the compote before you cool it.