Apple and Mascarpone Layering Cream

Summary

Ingredients

• 1 ½ kg apples
• 2 sticks cinnamon
• 1 piece (s) lemon peel
• 5 tablespoon lemon juice
• 1 vanilla pod (s)
• 90 g suar
• 250 g mascarpone
• 150 g yourt (vanilla)
• 40 g biscuit (s) (Amarettini)
• 4 tablespoon water

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Instructions

1. Peel, quarter, core, and cut the apples into pieces.
2. In a large pot, combine the apple pieces with the cinnamon sticks, lemon peel, 4 tablespoons of lemon juice, water, the scraped vanilla pulp and pod, and 60 g sugar. Bring to a boil, then reduce heat to medium and cook for 10 minutes.
3. Let the apples cool slightly. Reserve roughly a quarter of the cooked apple pieces, then pass the remaining apples through a fine sieve. Stir the sieved apples back together with the reserved pieces, taste, and add more sugar if needed. Cool completely to room temperature.
4. In a bowl, mix the mascarpone, vanilla yogurt, remaining 1 tablespoon of lemon juice, and remaining 30 g sugar until smooth.
5. Coarsely crush the Amarettini biscuits. Layer the crushed biscuits, apple sauce, and mascarpone cream in a bowl.