Apple Custard Sponge Trifle

6 Envy apples

2 tbsp golden caster sugar

1 tsp cinnamon

1/2 cup, plus 2 tbsp, water

1 tablespoon corn flour

1 large plain sponge cake

2 cups vanilla bean custard

1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided

1/2 cup cream

fresh apple slices

fresh strawberry slices

Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.

Combine corn flour & remaining water. Stir corn flour mixture into apples until apples are syrupy.

Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.

Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices & caramel sauce.

Find more memory-making recipes at

Apple Custard Sponge Trifle
Scroll to top