Caramel Apple Trifle

Caramel Sauce: In heavy saucepan, heat sugar with 1/3 cup (75 mL) water over medium heat, stirring, until dissolved. Bring to boil; boil vigorously, without stirring but occasionally brushing down side of pan with pastry brush dipped in cold water, until rich amber colour, about 10 minutes. Remove from heat.

Holding saucepan at arm's length and averting face, add apple juice; whisk until smooth. Reduce heat and simmer until reduced to 3/4 cup (175 mL), 3 to 5 minutes. Let caramel sauce cool. Set aside 2 tbsp (25 mL) of the sauce in small bowl; cover and refrigerate.

Meanwhile, in large nonstick skillet, melt half of the butter over medium-high heat; sauté half of the apples until light golden and tender, about 5 minutes. Transfer to bowl. Repeat with remaining butter and apples; let cool.

Strain any juice from apples; stir juice into custard along with nutmeg. Set aside 8 apple slices in bowl; cover and refrigerate. Slice cake into generous 1/4-inch (5 mm) thick slices. Line bottom of trifle bowl with one-third of the slices, overlapping slightly; drizzle with one-third of the Calvados. Top with one-third each of the apples, caramel sauce and custard. Repeat layers twice, ending with custard. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip cream. Spread over trifle. Garnish with reserved apples.

Reheat reserved caramel sauce in microwave at High until runny, 10 to 15 seconds, or in saucepan over medium heat, about 2 minutes. Drizzle over trifle.

Source : Canadian Living Magazine: December 2003