Trifle with Apple Butter and Whiskey Salted Caramel is a bit of a mouthful, eh? It’s worth the hassle of a lengthy name, though.
I’m on a kick of recipes from the Irish Pub Cookbook Jay gave me for my birthday. This one is changed significantly from the Trifle recipe in that cookbook, but it inspired me to try this version out.
And I’m SO glad I did. It sounds like it’d be overly sweet, but it’s not. The whiskey salted caramel cuts some of the sweetness from the custard/cooked pudding and the apple butter. And anything with whipped cream is good no matter what.
I would advise that if you choose to make this, make sure your pudding/custard actually thickens more than mine did–I assume that’s what’s responsible for the lava-flow look to the first pictures. No matter, though…The trifle is still mouth-wateringly amazing. And that’s not just the whiskey talking!
I did “cheat” and use a boxed pudding mix–Next time, I think I’ll go the extra mile and make homemade pudding. Or I’ll just add an egg yolk to the pudding. Either way, this WILL be made again (I have lots of apple butter left) and it will be just as good. Or maybe I’ll find other uses for the Whiskey Salted Caramel!