Apple-misu december 28, 2016 16:44

The apple harvest has been great this year, and therefore I am not able to eat all the apples I have received from the gardens of friends and family. So over the summer I cooked apple compote occasionally and now my freezer filled. When I had to make dessert for some guests recently - got the idea to combine a classic Danish apple cake with tiramisu and it became really good. So I would like to share the recipe with you.

Apple compote:
10 apples
Seeds from a vanilla pod
4 – 5 tbsp. sugar
1 tsp. freshly grated ginger

Peel the apples, remove cored and cut into small pieces. It may be a good idea to put the apple pieces in a bowl with cold water and a little lemon juice so they do not turn brown. Put it all in a pot and simmer until the apples are cooked into a puree. The compote should have a fresh taste with mild sweetness. If it is too sour, so add more sugar. It all depends on the apples how much sugar compote should have. Add any fresh ginger if you like your the dessert to have a little edge.

Mascarpone cream:
250g mascarpone cheese
2 egg yolks
2 tbsp. sugar
grated peel of half a lemon

Whisk sugar, egg yolks and lemon zest into a fluffy and white paste and stir the cheese gently in. If you whisk the cheese into the cream it will become too stiff.

12 - 14 ladyfingers
200 ml. Muscat dessert wine
Whipped cream of 250 ml. cream
Toasted almond cuts

Layer ladyfingers (dipped in Muscat) with the apple compote. Finish off with a layer of mascarpone cream. Garnish with whipped cream and toasted almonds. Serve with a glass Muscat.