Apple tiramisu with brittle

Ingredients for 8 servings:

• 1 tbsp butter
• 1 tbsp fine sugar
• 100 g almond flakes
• 250 g mascarpone
• 2 tbsp sugar
• 1 tbsp vanilla sugar
• 250 g sour cream, quark or vanilla quark
• 5 tbsp milk if desired
• 24 ladyfingers
• 75 ml liqueur (apple liqueur), Calvados or juice
• 750 g apple compote with pieces.
• Cocoa powder

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 45 minutes

Heat the butter (in a nonstick pan). Sprinkle in the sugar and caramelize. Stir in the almonds and brown lightly. Transfer the mixture to a plate and let cool. Lightly oil the plate if desired. Once the brittle has cooled, break it into pieces or chop roughly. Never use the ready-made brittle as a substitute. Mix the mascarpone with the sugar, vanilla sugar, and sour cream (or similar) until smooth. If the mixture is too thick, add more milk. Layer the sponge fingers in a larger, shallow dish and drizzle with juice (you can increase the amount a little; you can also mix liqueur and juice). Spread the apple compote on top and cover with the cream. Chill for 3-4 hours and serve dusted with cocoa. The tiramisu can be prepared the day before; it contains no eggs and therefore poses no risk of illness.