A dessert so delicious – Pinocchio doesn't have to lie

Apple Tiramisu

The popular, creamy Italian classic with coffee and chocolate is refined with apple pieces and a good dash of Calvados – cider brandy. The perfect way to round off a holiday menu!

This Apple Tiramisu is the fourth and final course of a menu I created for the festive season. The other courses you find here.

 

Ingredients
500 g
Mascarpone
2
 Apples
1 Tbsp Lemon juice
3 Eggs
50 g Sugar
200 g
Ladyfingers biscuits
400 ml
Espresso coffee
40 ml
Calvados – cider brandy
2 Tbsp
Cocoa powder
1 tsp
Cinnamon powder

 

Preparation
  1. Peel, halve and core the apples and cut into small pieces. Simmer in a little water with lemon juice until soft and allow to cool.

  2. Separate the egg yolks and whites.

  3. Whip the egg yolks with the sugar and a teaspoon of Calvados until creamy. Then stir in the mascarpone.

  4. Beat the egg whites until stiff and carefully fold the egg whites under the mascarpone.

  5. Mix the lightly sweetened and cool espresso with a little calvados in a small bowl.

  6. Spread a third of the mascarpone cream on the bottom of a glass bowl and cover with a layer of ladyfinger biscuits previously soaked in espresso and a few pieces of apple. Spread another layer of the cream on top and cover with a second layer of ladyfingers and pears. Finally, pour the remaining mascarpone cream into a piping bag and decorate the tiramisu with it.

  7. Chill the Tiramisu for at least 2 hours, preferably overnight, and dust with cocoa and cinnamon powder immediately before serving.

    Tip | The Tiramisu can be prepared the evening before and dusted with the cocoa-cinnamon powder before serving.