Apple Tiramisu with Brittle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 tablespoon butter
- 1 tablespoon sugar fine
- 100 g almond (s) in flakes
- 250 g mascarpone
- 2 tablespoon sugar
- 1 point vanilla sugar
- 250 g sour cream, quark or vanilla quark
- 5 tablespoon milk if necessary
- 24 ladyfingers
- 75 ml liqueur (apple liqueur), calvados or juice
- 750 g apple compote with pieces.
- Cocoa powder
Print Recipe
Pin Recipe Instructions
- Heat butter (coated pan). Sprinkle with sugar and let it caramelize. Add almonds, stir in, brown lightly. Put the mixture on a plate and let it cool. If necessary, lightly oil the plate. After the brittle has cooled down, break it into pieces or roughly chop it. Never use the finished brittle as a replacement.
- Beat the mascarpone with sugar, vanilla sugar and sour cream (or similar) until smooth. If the mass is too firm, the milk can be added. Layer the ladyfingers in a larger, flat shape and drizzle with juice (the amount can be increased a bit, liqueur and juice can also be mixed.) Spread the apple compote on top and cover with the cream. Chill for 3-4 hours and serve dusted with cocoa. The tiramisu can be prepared the day before, it does not contain any egg and therefore poses no risk of illness.
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