Apple-Pineapple Dream

Ingredients for 12 servings:

• 500 g ladyfingers
• 1 kg applesauce
• 1 gr. can/n pineapple slice(s), approx. 800 g
• 1 packet of vanilla pudding powder for cooking
• ½ liter of milk
• 40 g sugar for the pudding
• 1 cup whipped cream, approx. 200 g
• 1 tbsp sugar
• 2 packets of vanilla sugar
• 250 g cream cheese, 40% fat
• 1 cup of sour cream, approx. 200 g
• Cinnamon powder for sprinkling

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 45 minutes

simple, easy to prepare, suitable for larger quantities, in this version without alcohol

Place the pineapple in a sieve and collect the juice. Cut the pineapple slices into fine pieces. Arrange the ladyfingers in a large baking dish to cover the bottom of the dish. Drizzle the pineapple juice over the sponge fingers and spread the applesauce over them. Arrange the pineapple pieces on top of the applesauce. Cook the vanilla pudding according to the instructions using 500 ml milk and 40 g sugar and spread it on the fruit layer. Then let it cool. Whip the cream with 1 tbsp sugar and the vanilla sugar until stiff. Stir in the quark and sour cream and spread the mixture on the cooled pudding layer. It’s best to refrigerate for a day to allow it to set and sprinkle with cinnamon before serving. Tips: If you want to put in a little more effort or don’t like ready-made products, you can also make the applesauce yourself. It’s also easy to prepare in advance and you can decide how finely you want it to be pureed. An apple cut into small pieces also works well with store-bought applesauce. The basic idea is certainly not new; For a larger celebration, I was looking for a dessert that could be prepared in larger batches, relatively quickly and easily – meaning it almost always turns out well – and can also be prepared a day or even two in advance. After making a few small adjustments to my liking, I came up with the following recipe, which received a lot of praise. In addition to the homemade applesauce and apple pieces already mentioned, many other variations are possible: instead of pineapple, for example, grapes could be used (in which case I would drizzle the biscuits with apple juice), or a few raisins could be added to the apples and pineapple. If alcohol isn’t an issue, a shot of rum in the pudding would be conceivable, and instead of cinnamon, the cream could also be topped with briefly roasted almond slivers, as is often done with dessert creams. You can also enhance the cream by stirring in the seeds of a real vanilla bean. I would then omit or reduce the vanilla sugar. You can, of course, stick to my recipe, or use this as a basic recipe and adapt it as you like.