1 - Peel and cut the apples into cubes.

2 - Discard the cores.

3 - Transfer apple cubes to a saucepan with water, vanilla and lemon juice.

4 - Bring apples to a boil, cover and reduce heat to medium-low.

5 - Add the sugar to taste after the apples release their juices.

6 - The amount of sugar depends on the tartness of the apples and your preferred level of sweetness.

7 - Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.

8 - Cook the apples for about 15 minutes until you have a coarse apple sauce.

9 - If you prefer, cook the apples longer for a finer consistency.

10 - Refrigerate the applesauce.

11 - Breadcrumbs mixture: Melt butter in a pan.

12 - The butter must not brown.

13 - Add breadcrumbs and sugar and stir to combine.

14 - Slowly toast the mixture as you stir with a spatula.

15 - Do not heat the mixture for too long – it only takes a short time to make.

16 - Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.

17 - Assembling the apple trifle: Do not assemble the trifle until right before serving.

18 - Otherwise, the rasp will become soggy.

19 - Serve the trifle in individual small glasses or a large glass bowl.

20 - Lightly whip the double cream.

21 - Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again.

22 - You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream.

23 - Serve immediately.