Catrin Neumayer

Catrin Neumayer

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Number of servings: 4 Preparation time: 50 minutes + 3-4 hours in the refrigerator

What do you need:

100 g wholegrain oblong sponge cakes

250 g mascarpone (reduced fat content)

150 ml of whipped cream

12 - 16 cl rum

2 packets of vanilla sugar (8 g)


For apple puree:

500 g apples

120 ml of water

2 PL sugar

2 cinnamon pieces

juice of 1/2 lemon

scraped seeds from 1 vanilla teat

How to do it:

Apple puree: Peel an apple, remove the core and cut the apple into pieces. Cut the vanilla teat lengthwise and scrape off the seeds. Heat a little water in the pot and then lower the temperature and add the apples with sugar, lemon juice and cinnamon sticks. Cook for 25-30 minutes on medium heat until the apples soften and the juice is reduced. Remove the cinnamon sticks and mix the boiled apples. Allow everything to cool and place the mixture in the refrigerator.

Put the oblong sponge cakes in a plastic bag and crush them with a roller. Mix mascarpone with rum, whipped cream and vanilla sugar until smooth. Place one layer of crushed oblong sponge cakes on the bottom of the container (tip: do not use large containers) . Cover it with a 1 cm thick layer of mascarpone, sprinkle with cinnamon and apply a 1 cm layer of apple puree. Repeat the whole procedure - finish with mascarpone sprinkled with cinnamon. Leave the tiramisu in the refrigerator for 3-4 hours.

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Reported by: Catrin Neumayer
Updated on: 8.6.2020
Foto: Carletto Photography

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