Gingerbread Apple Tiramisu

Summary

Prep Time	45 mins
Total Time	2 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Remove the wafers from the Elisen Lebkuchen and finely crumble the Lebkuchen. Spread out on baking paper and let dry. Peel and quarter the apples and remove the core. Cut the quarters crosswise into thin slices.
Heat 200 ml apple juice with the sugar and cinnamon in a saucepan, simmer the apple slices in it for 2 minutes, then lift out with a slotted spoon. Mix the vanilla pudding powder with the remaining apple juice, stir into the stock and bring to the boil a few times. Put the apple slices back in. Remove the saucepan from the heat and let the mixture cool down.
For the cream, mix the mascarpone with the powdered sugar until creamy. Whip the cream until stiff and fold into the mascarpone. Fold in 50 g of the dried gingerbread crumbs.
Break the sponge fingers into pieces (or leave them whole), spread them on the bottom of the glasses (or in a baking dish) and soak them in the drinking chocolate. Put half of the mascarpone cream on top and smooth it out, add half of the apple mixture. Spread the rest of the cream on the apples and smooth out. Finally, put the remaining apples on top of the cream.
Chill for two hours in the refrigerator. Sprinkle with the remaining gingerbread crumbs before serving.
Approx. 814 Kcal per serving.

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