Method
● For the apple compote: wash, peel, quarter and core the apples.
● Cook in a pan at medium heat with 125ml water for 30-45 minutes until soft stirring regularly. Let it cool and add the sugar and vanilla essence.
● Whip the cream until it holds its shape.
● Assemble your trifle in a large serving bowl, preferably glass, so you can see the layers.
● Place a layer of cake at the bottom and then alternate cake, cream, apple compote, figs, the pomegranates and dates, finishing with the dates.
● Keep in fridge and serve at room temperature.

homecookingbyfabienne.co.uk

Click here for more Rosh Hashanah recipe ideas