Trifle with Apple Butter and Whiskey Salted Caramel

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.

Trifle with Apple Butter and Whiskey Salted Caramel

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.

Trifle with Apple Butter and Whiskey Salted Caramel

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.

Trifle with Apple Butter and Whiskey Salted Caramel

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!

Trifle with Apple Butter and Whiskey Salted Caramel

Yields 6-8

1 hr, 30 Prep Time

1 hr, 30 Total Time

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Ingredients

  • 10 ladyfingers
  • Apple butter (about 1/4 C)
  • 2 Tbsp. Jamison Irish Whiskey
  • 1/3 C Salted Caramel Sauce
  • 1 C vanilla pudding or custard (boxed or homemade)
  • 1 1/4 C heavy cream
  • 1/2 Tbsp. sugar

Instructions

  1. Make the custard first. Chill while preparing the rest of the recipe.
  2. In a small bowl, whisk together the salted caramel sauce and the whiskey. Set aside.
  3. Spread half of the ladyfingers with the apple butter. Place the remaining ladyfingers on top, creating a sandwich. Arrange them in a rectangular serving dish.
  4. Pour the whiskey salted caramel over the ladyfingers, and allow to stand for an hour, so the ladyfingers soak up the caramel.
  5. Spread the custard/pudding over top of the ladyfingers.
  6. In the chilled bowl of a stand mixer, whip the heavy cream with the sugar, using a chilled whisk attachment, until stiff peaks form. Spread over the top of the custard.
  7. Cover and refrigerate the trifle for at least an hour before serving.
Cuisine: Irish | Recipe Type: Dessert
7.6.4
314
https://tramplingrose.com/2014/12/06/trifle-apple-butter-whiskey-salted-caramel/

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!

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