Apple Trifle

Cut 1 vanilla bean lengthwise and scrape out the seeds

Place 1 tbsp from the ⅓ cup of sugar on top of the vanilla seeds and mash it together using the tip of a knife

Chop ½ cup of hazelnuts and ½ cup of almonds into coarse pieces

Add the chopped nuts and the vanilla mix to a frying pan

Add 1 cup of rolled oats and 1 tsp of cinnamon powder

Add the remaining sugar and 4 tbsp of vegan butter

Cook over medium-low heat until the butter and sugar have caramelized into a medium brown color. Evenly coat the nuts and oats

Line a baking tray with a piece of parchment paper

Spread the caramelized nuts over the parchment paper and let them cool until crunchy. The nut crumble is ready

Peel and trim 500 g of granny smith apples. Medium dice them

Cut 1 vanilla bean lengthwise and scrape out the seeds

Place 1 tbsp from the 75 g of sugar on top of the vanilla seeds and mash them together using the tip of a knife

Transfer the apples to a pot. Add the vanilla seeds and bean

Add the remaining sugar and ¼ cup of water. Cook it over medium-low heat until it starts to simmer

Cover the apples with a lid. Turn the heat to low and cook for 5m until the apples are tender and slightly mashed. The apple compote is ready

Add 200 ml of vegan whipping cream to a stand mixer with the whisk attachment. Beat on medium speed until it thickens

Slowly add ¼ cup of powdered sugar. Whip on medium-high speed until it forms stiff peaks

Transfer the whipped cream to a piping bag. Twist the top of the bag to tightly close it and cut a medium hole at the tip with a pair of scissors

Create layers in a glass by adding 1 tbsp of the cooled Apple Compote, 2 tbsp of the Nut Crumble, and whipped cream. Repeat until the glass is filled, finishing with the whipped cream

Garnish with some Nut Crumble, red currant berries, and mint leaves! The apple trifle is ready! Enjoy!