Apple tiramisu

For the apple puree: peel the apples, remove the core and cut the apple into pieces. Half the vanilla bean and scratch the marc out. Heat some water in a pot and reduce the apples with sugar, lemon juice and the cinnamon stacks for 25-30 minutes on medium heat until they are smooth. Remove the cinnamon stacks and puree the cooked apples. Let everything cool down and put it into the fridge.

Put the wholeweat-ladyfingers in a plastic bag and shred them with a rolling pin. Stir the mascarpone with rum, whipped cream and vanilla sugar until everything is smooth. Put one layer of the scratched ladyfingers on the bottom of the jar {tip: don’t use to large jars}. Cover it with a 1 cm layer of mascarpone, sprinkle it with cinnamon and give a 1 cm layer of the apple puree onto it. Repeat everything. Finish it with mascarpone and garnish it with cinnamon. Let the tiramisu lancing in the fridge for three to four hours.

.s. cookingCatrin