Trifle with Yogurt, Caramel Sauce and Apple Compote

Ingredients

• 1 tsp Cornstarch
• 70 ml orange juice
• 1 Tbsp vanilla sugar
• 2 Apples
• 150 ml apple juice
• 1 tbsp honey
• a pinch ground cardamom
• 150 g Greek yogurt
• 2 tbsp powdered sugar
• 75 g ginger biscuits
• 0.5 tsp orange zest (unprocessed)
• 6 tbsp caramel sauce (jar)

Instructions

1. 1.

   Whisk the cornstarch with 2 tbsp orange juice and vanilla sugar. Peel, quarter, core and dice the apples into small cubes. Bring to a boil with apple juice, honey, cardamom and 4 tbsp orange juice. Simmer for a few minutes until softened. Stir in the whisked cornstarch while mixing well. Continue stirring gently until it thickens slightly, then remove from heat and let cool.

2. 2.

   Beat the yogurt with powdered sugar until smooth. Crush the ginger biscuits in a freezer bag with a rolling pin into fine crumbs. Set aside 1–2 tbsp of crumbs and mix them with leftover orange juice and orange zest.

3. 3.

   Spread some apple compote into four glasses. Sprinkle ginger crumbs over it and cover with about 2 tbsp yogurt. Drizzle caramel sauce on top, then layer the remaining apple compote. Add the rest of the yogurt on top. Chill in the refrigerator for at least an hour before serving. Garnish with orange zest.

4. 4.