Caramel Apple Trifle Verrine

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From Baker’s Royale

Makes approximately eight 3 1/2 oz servings


Caramel Mousse:

  • 1 cup cold heavy cream
  • 2 tablespoon sugar
  • 1/4 cup plus caramel (recipe follows)

Caramel Sauce:

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt

Apple Crumble:

  • ½ cup diced fresh apples
  • ½  cup apple chips
  • ½ cup crumbled granola


Caramel Mousse:

  • Place chilled heavy cream in a bowl and using a whisk or a  hand held mixer on medium speed or medium strength (for stand mixers use a low setting with the whisk attachment). Beat cream until soft peaks form and cream is light and fluffy. Gently fold in caramel sauce.

Caramel Sauce:

  1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Apple Crumble:

  • Place all ingredients in a bowl and mix to combine.


  • Fill two pastry bags, one with the mousse and the other pastry bag with caramel.
  • Pipe a mousse layer onto bottom of glass.
  • Pipe a second layer with caramel on top of the mousse.
  • For the third layer, sprinkle the apple crumble mixture on top of the caramel layer.

Continue layering by repeating steps 2-4.

See the inspiration behind this recipe here:

Photo by Baker's Royale
Photo by Baker’s Royale
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