Peel and chop apples into 1x1cm pieces and add them to a pot with a dash of water, a squeeze of lemon and the caster sugar. Cook on medium and stew for 10-15minutes (or until apples are just fork tender, they should still hold their diced shape).

Let apple mix stand until cool.

Add icing sugar, vanilla and cream to the bowl of a stand mixer and whisk until soft peaks are starting to form. Continue whipping until you reach a well aerated, yet firm consistency.

Once apples have cooled down, drain away any excess liquid.

In small glasses, or one large trifle bowl, form alternating layers of cream, apple mixture and crushed amaretti. Repeat until the glassware is full.

Leave refrigerated or sprinkle with almonds, grated chocolate and crushed amaretti before eating straight away!