Apple tiramisu

Step 1/3

• 250 g apples
• 1 tbsp water
• 50 ml apple juice
• ½ tbsp lemon juice
• 1½ tbsp sugar

• peeler
• knife
• cutting board
• cooking spoon
• saucepan

To make the apple compote, peel and core apples and dice into small cubes. Add diced apples to a saucepan with the water and about ⅓ of the apple juice and heat until it bubbles. Cook over low heat for approx. 12–15 min. stirring often until the apples become soft. Then add lemon juice and ⅔ of the sugar, let simmer for approx. 5 more min. Let cool.

Step 2/3

• 150 g mascarpone cheese
• 1 sugar
• ½ tsp vanilla extract
• 35 ml apple juice

• large bowl
• whisk
• piping bag (optional)

While the compote is cooling off, add mascarpone to a large bowl with the remaining sugar and vanilla extract and whip until fluffy, then fold in quark. Fill a piping bag if you have one. Dip ladyfingers in the remaining apple juice and set aside.

Step 3/3

• lemon zest (for serving)
• chopped almond (for serving)

• glass (for serving)

Tear ladyfingers into small pieces and add to the bottom of your dessert glasses, followed by a layer of apple compote and mascarpone cream. Repeat until the glasses are filled. Decorate with lemon zest and chopped almonds or hazelnuts or some ladyfinger crumbs. If possible, let the apple tiramisu cool in the fridge for at least 30 min. before serving.

Enjoy your meal!