Baked Apple Tiramisu

Ingredients for 8 servings:

• 2 m.-sized apple e.g. Boskoop or Cox Orange
• 1 tbsp lemon juice
• 2 tbsp sugar
• 1 packet of sauce powder (vanilla sauce for cooking)
• 100 ml apple juice
• 2 star anise corners
• 200 g raisins
• 1 tsp, leveled cinnamon powder
• 50 g almond flakes
• 1 small bottle(s) of rum flavoring
• 1 tsp butter, for sautéing
• 1 tsp cornstarch
• 1 tbsp sour cream
• 1 tbsp water
• 500 g mascarpone
• 500 g quark
• 1 packet of Bourbon vanilla sugar
• 200 g spiced speculatius biscuits
• 3 spiced speculatius biscuits, finely crumbled
• 2 tbsp cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

A wintery variation of the classic

For the baked apple filling, peel the apples and cut into small cubes. Melt the butter in a saucepan. Sauté the apple cubes over medium heat until they still have a slight bite. Add the raisins, cinnamon, star anise pieces, sugar, almond flakes, rum flavoring, and lemon juice and sauté briefly. Now either mix the sauce powder with the apple juice until smooth, add to the apple mixture, and bring everything to a boil while stirring. Or, if you prefer the alternative, stir in the sour cream now. Mix the cornstarch with the water until smooth and mix into the apple mixture. Bring to a boil briefly, then remove from the heat. Once cooled, remove and discard the star anise. For the cream, mix the mascarpone, quark, and bourbon vanilla sugar well. Place a layer of the spiced speculatius cookies in a shallow, rectangular baking dish (about 30 x 20 cm), then spread some of the apple mixture on top. Spread some mascarpone cream on top, then a layer of spiced speculatius biscuits, and then, of course, the apple mixture. Then, spread more mascarpone cream on top. Continue until all the cream, apple mixture, and speculatius biscuits have been used up. The important thing is that there must be a final layer of cream. For the decoration, crumble the spiced speculatius biscuits (either in a food processor or in a freezer bag with a rolling pin), then mix with a little cocoa powder. Spread this mixture as evenly as possible over the tiramisu and refrigerate the dessert for at least 4 hours, preferably overnight.