Bramley and Cinnamon TiramisuCourse: Dessert
This smart dinner party treat is so easy to make. If you have ready-made Bramley sauce in the fridge already you really only have to assemble the ingredients. Guaranteed to be a winner with your guests!
450g/1lb (approx 3) Bramley apples, peeled, cored and sliced
100g/4oz caster sugar
1 tbsp water
1 apple and cinnamon teabag
4 tbsp apple brandy
1 tsp ground cinnamon
2 medium eggs
1 (250g/9oz) tub mascarpone cheese
12 sponge fingers
drinking chocolate to dust the tops
- Place the teabag in a measuring jug, then pour over 150ml/¼pt boiling water from the kettle and leave to infuse for 5 minutes. Add the brandy and cinnamon and pour into a shallow dish.
- Place the eggs in a large bowl with the remaining sugar, and whisk them until they are fluffy and thick enough to leave a ribbon trail when the whisk heads are lifted from the mixture. Add the mascarpone cheese and whisk again until smooth.
- Divide the Bramley purée between the bases of four glasses. Break the sponge fingers into pieces, dip them in the apple tea mixture, then place them on top of the apple puree – three sponge fingers per glass.
- Divide the mascarpone cream between the glasses then dust the top with the drinking chocolate. Chill for six hours in the fridge or until the creamy mixture has set. Serve chilled.