Apple tiramisu with Calvados

Ingredients for 4 servings:

• 100 g ladyfingers
• 1 cup of espresso, or a small cup of strong coffee
• 3 tsp Calvados
• 250 g mascarpone
• 250 g low-fat curd cheese
• 1 bag of Bourbon vanilla sugar
• 2 eggs
• 1 pinch of cinnamon
• 2 apples, sour, crumbly variety e.g. Boskoop
• 1 tbsp butter
• 1 tbsp sugar
• 3 tbsp Calvados
• 50 g hazelnut flakes
• ½ tsp cinnamon
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes

adults only

Line a suitable-sized baking dish (approx. 20 x 25 cm) with the sponge fingers. Mix the espresso and 3 teaspoons of Calvados and soak the sponge fingers with it using a teaspoon. Peel the apples, quarter them, and remove the cores. Slice the quarters crosswise. Melt the butter in a saucepan, bring it to a froth, and caramelize 1 tablespoon of sugar in the butter. Add 3 tablespoons of Calvados. The Calvados may evaporate completely; just add a little more; we need a little liquid. Add the apple slices and sauté. The slices should be soft but still whole, not mush. Remove the pan from the heat and let the apples cool. Separate the eggs. Beat the egg whites until stiff. Combine the mascarpone, low-fat quark, vanilla sugar, 1 pinch of cinnamon, and egg yolks with the whisk attachment of a hand mixer. Fold in the stiff-beaten egg whites. Arrange the cooled apple slices on the sponge fingers and drizzle with the mascarpone cream. Let it chill in the refrigerator for about 6 hours. Shortly before serving, briefly toast the hazelnut flakes in a hot pan without fat. Mix 2 tablespoons of sugar and ½ teaspoon of cinnamon. Sprinkle the tiramisu with the cinnamon sugar and hazelnut flakes.