Toffee apple trifle

Method

1. Put the apples in a saucepan with the caster sugar and a squeeze of lemon juice. Cook for 10 minutes until really soft, then blitz in a food processor or mash with a fork until smooth.
2. Swirl through the toffee sauce. Divide between 6 individual glass bowls and crumble the shortbread biscuits over.
3. Whip the cream (see tips), sweeten the icing sugar and add to the cream. Spoon over the crumbs. Top with toasted almonds and serve.