Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apples
Mascarpone mixture
Assemble
Utensils
4 glasses, each approx. 300 ml
How it's done
Apples
Place the apples and sugar in a wide, non-stick frying pan, mix, and cook for approx. 5 mins. until the sugar lightly caramelizes. Add the apple juice and simmer for approx. 5 mins. until the apples are soft. Remove the pan from the heat. Leave the apples to cool.
Mascarpone mixture
Combine the mascarpone, quark, icing sugar and vanilla sugar in a bowl, mix well. Beat the cream until stiff, fold in carefully using a rubber spatula.
Assemble
Dip half of the sponge fingers in the apple juice, remove with a spoon, and distribute among the glasses. Top with half of the baked apples and half of the mascarpone mixture. Repeat the process with the remaining sponge fingers, roasted apples, and mascarpone mixture. Cover the tiramisu and chill for at least 2 hrs., then dust with cinnamon just before serving.
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