Bramley Tiramisu

	Ingredients
	1kg / 2lb Bramley apples, peeled, cored and sliced 200g / 8oz caster sugar 150g / 6oz unsalted butter 550g / 1¼lb cream cheesee 1l / 1¾pt custard 40-60 sponge fingers or 400g / 14oz dried sponge pieces 300ml / 10floz apple juice 120ml / 4floz brandy or cider 150g / 5oz plain chocolate, grated 50g / 2oz cocoa powder

To make the Bramley puree, place the Bramley apples, butter and sugar in a pan, cover with a lid and slowly heat for 10-15 minutes or until soft. Remove from the heat and cool.
In a mixing bowl beat together the cream cheesee and custard until smooth.
Mix together the grated chocolate and cocoa powder.
Arrange half the sponge fingers or pieces in the bottom of a suitable serving dish (or individual glasses).
Mix the apple juice with the brandy and drizzle half the liquid over the sponges.
Spoon over half the cold Bramley puree, level off then sprinkle on a third of the chocolate mix.
Pour half of the cheese and custard over the chocolate layer. Arrange the second layer of sponges on top. Repeat the layering process, finishing with a sprinkle of the remaining chocolate.
Chill for at least 1 hour in the fridge. Portion and serve.