Eggnog tiramisu with amaretti and apples

Ingredients for 8 servings:

• 3 apples
• 1 tbsp butter
• 2 tbsp sugar, brown
• some cinnamon powder
• 100 g almond flakes
• 250 g mascarpone
• 250 g quark
• 100 g sugar
• 200 g cream
• 200 g biscuits (amaretti biscuits)
• 250 ml egg liqueur

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

without fresh eggs or coffee

Peel the apples and cut them into wedges, then into pieces. Sauté them in a little butter. Add the brown sugar and cinnamon, sauté a little longer, and let cool. Toast the flaked almonds in a non-stick pan without fat. Be careful: they burn quickly and the pan will continue to heat up. Therefore, transfer them to a small glass bowl, for example, to cool. Place the mascarpone and quark in a bowl. Mix with the sugar. Whip the cream until stiff peaks form and fold in. Pour about half of the mascarpone mixture into a baking dish. Spread half of the amaretti biscuits on top and drizzle with half of the advocaat. Now arrange the cooled apple slices on top. Pour in the second half of the mascarpone mixture. Cover with amaretti biscuits again and drizzle with the rest of the advocaat. Finally, sprinkle with the toasted flaked almonds. Refrigerate until ready to serve (about 4 hours).