If you don't like to use raw eggs, here is a tiramisu without.
1 person made this
ca. 5 cooking apples
1 lemon, juiced and zest removed in large pieces
caster sugar to taste
1 (200g) packet sponge fingers
100ml French cider
250g mascarpone, at room temperature
200g soured cream
2 teaspoons vanilla extract
200ml whipping cream
1 tablespoon caster sugar, to taste
50g toasted almond flakes
Method Prep:35min › Cook:10min › Ready in:45min
Peel apples, remove core and dice. In a large saucepan add apples, a couple of tablespoons water, lemon juice and 2 to 3 pieces lemon zest. Stew apples till they are soft and fall apart. Remove lemon zest and let cool.
In a bowl stir mascarpone and soured cream till smooth. Add vanilla and stir to combine. und Schmand in einer Schüssel gut vermischen. Sahne zu Schlagsahne schlagen und unterheben. Nach Geschmack mit Zucker süßen.
Whip cream till stiff and fold into mixture. Add sugar to taste.
Pour cidre in a shallow plate and dip sponge fingers from both sides.
Line the bottom of a trifle dish with the soaked sponge fingers. Add a layer of stewed apples, then half of the mascarpone mixture. Top with another layer of sponge fingers then add another layer of apples and a layer of mascarpone mixture. If using a smaller dish, you might need 3 layers of each to use up all the ingredients.
The last layer should be mascarpone mixture. Sprinkle with toasted almond flakes.
Cover with cling film and refrigerate for several hours before serving.