Apple Tiramisu – Simple Way

Apple puree: Cut the unpeeled apples into quarters, remove the stalks and blossoms, but do not remove anything else, roughly chop them together with the core and put them into a saucepan with the juice of one lemon and sugar (1). Cover and cook for 20 minutes until soft, then strain through a liquid softener and set aside to cool.

Meanwhile, make sugar (2) in water in a frying pan to light blond caramel. Add the flaked almonds and mix with them until the whole is coated with golden caramel. Tip onto a marble slab or large plate and cool. Run a pasta walker over it a few times to break up the caramel.

Meanwhile, for the mascarpone cream, whip the yolks with sugar until the sugar is completely dissolved and a light, thick cream has formed. Add the mascarpone and fold in thoroughly. Season with vanilla sugar.

Layer the sponge cake (drizzled with Calvados), apple puree, caramelized almond flakes and finally mascarpone cream alternately in this order in a pretty dessert bowl that is as shallow and wide as possible. Top layer should be mascarpone.

Set aside to cool until ready to eat.

Immediately before serving, dust the top thickly with cocoa powder.

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