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)
cinnamon
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.