Visul cu măr cald și rece al lui Willis

Scrape out the vanilla pulp and bring to the boil with the pod in 200 ml cream with 1 teaspoon vanilla sugar, set aside and let it cool.

1 Beat the egg yolks with 1 tablespoon of sugar until frothy. Remove the vanilla pod and mix the two masses together and place in the ice cream maker.

Mix the mascarpone, sour cream and a little lemon juice as well as zest with 1 teaspoon vanilla sugar. Whip 100ml cream until stiff and carefully fold into the mixture and refrigerate.

Crumble spoon biscuits and drizzle with 2 cl Williams schnapps.

Caramelize 3 tablespoons of sugar and 1 teaspoon of vanilla sugar in a pan and stir in 50 g of butter. Add half of the apples and cook for 5-8 minutes. Deglaze with 2 cl Williams Christ schnapps and add 1 tablespoon of cream.

Layer everything in a glass (ladyfingers, cream, apple mixture, cream). Roast 50g almond sticks and decorate with a mint leaf. Refrigerate.

Squeeze the lemons, peel and core the apples and mix in a bowl, diced. Now caramelize 3 tablespoons of sugar and 1 teaspoon of vanilla sugar in a pan and stir in 50 g of butter. Mix in 50 g walnuts and after 1 minute add the other half of the apples and after 2 minutes put everything aside.

Now roll out the butter puff pastry, spread the ground hazelnuts over the surface and, if possible, spread the apple mixture lengthways in the middle without the settled liquid. Fold in the strudel dough and bake on the baking paper and baking tray in the oven at 180 ° for about 15 minutes. Mix 50 g soft butter with 50 ml milk and brush the strudel with it regularly.

Use the liquid chocolate to draw a grid on the plate. Cut the apple strudel into narrow pieces and place one piece on each plate on the chocolate grid. Place the vanilla ice cream in a pre-chilled bowl and the apple tiramisu next to it. Sprinkle everything with powdered sugar before serving.