|50 ml||white wine|
|200 ml||apple juice|
|2 tbsp||slivered almonds|
|1 tsp||mulled wine spice|
|50 g||confectioner’s sugar|
|250 g||mascarpone cheese|
|1 tbsp||unsweetened cocoa powder|
|½ tsp||ground cinnamon|
Peel and core the apples, then chop into bite-sized pieces. Chop the marzipan. Caramelize sugar in a frying pan. Deglaze with white wine, then add the apple juice, and apples. Turn the heat off and stir in the marzipan, raisins, slivered almonds, and mulled wine spice.
Separate the eggs, putting yolks in one bowl and the whites in another. Beat the egg whites with a pinch of salt until stiff using a hand mixer with beaters. Use the hand mixer to beat the egg yolks with confectioner’s sugar until smooth and light yellow. Add the mascarpone and some amaretto to the egg yolk-sugar mixture and beat to combine. Fold half the egg whites into the mascarpone cream, then add the second half and gently fold to combine.
Mix the espresso with the remaining amaretto. Mix the cocoa powder with the cinnamon. Layer some ladyfingers into the baking dish to create an even layer. Sprinkle with some of the espresso-amaretto mixture. Then layer over some of the mascarpone cream and all of the apple-marizpan mixture. Layer once more with the ladyfingers, espresso-amaretto mixture, and mascarpone cream. Sift over the cocoa powder and cinnamon. Chill for approx. 1 hr. before serving. Enjoy!