Tiramisù with apples and amaretti
In Denmark this dessert is known and cherished as apple cake. But it might as well be described as tiramisù with apples and amaretti.
Through the years I have made dozens of cakes and desserts with apples and amaretti, but I think this is the first time I have shared a personal interpretation of the traditional Danish recipe. Normally apple cake is made with boiled apples and whipped cream, but I chose to roast the diced apples in butter and sugar in order to preserve some of the fruit’s texture and add a touch of caramel. In addition, the whipped cream has been replaced by the pouring custard, crema inglese.
Ingredients
Serves 4
4 apples – cored and diced
2 tbsp sugar
2 tbsp butter
12 amaretti biscuits
For the crema inglese
1 egg yolk
1 tbsp of sugar
1 tsp vanilla sugar
150 ml milk
Preparation
Melt butter in a frying pan
Add sugar and the apple dices and turn down the heat
Let the apples fry until the sugar starts to caramelize.
Crush the amaretti biscuits coarsely and place them in four dessert cups or one high sided dish measuring approximately 10 by 15 cm.
Pour the roasted apples including all the juices over the amaretti biscuits.
Cover the tiramisu with cling film and leave it in the fridge for a couple of hours.
For the crema inglese, whisk egg yolk and sugar until all the sugar crystals have dissolved.
Bring milk to the boil in a casserole and pour it over the egg mixture while stirring vigorously.
Pour the crema inglese over the tiramisù with apples and amaretti before serving.
Tiramisù with apples and amaretti served with pouring custard.
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Italian Notes
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