TRIFLE WITH BOURBON WHIPPED CREAM & CARAMEL DRIZZLE
- 2 tbsp unsalted butter
- 3 large Envy apples, sliced thinly
- 2 cups whipping cream
- 1/2 tsp sugar
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 1 bag candy caramels, unwrapped
- 1/3 cup condensed milk
- 1 white cake, cut into one-inch cubes
Apple Filling: melt butter in a medium skillet over medium heat. Add apple slices and saute until lightly browned. Remove from skillet and set aside to cool.
Bourbon Whipped Cream: pour whipping cream, sugar, vanilla and bourbon into a mixing bowl, and whisk by hand or with mixer until light and fluffy. Place into a piping bag.
Caramel Drizzle: In a medium saucepan, heat the caramels with the condensed milk until melted (about 5 minutes).
Trifle: in each of 4 individual trifle dishes, place four to five apple slices in the bottoms, layer in three cake cubes, drizzle a few tablespoons of caramel over top, and pipe in some of the bourbon whipped cream. Repeat process for another layer. On top of the final layer of bourbon whipped cream, garnish with a few apple slices, and drizzle with caramel.