Apple tiramisú with toasted almond

Serves 4

Sponge cake roulade
4 eggs
120 g sugar
150 g flour
30 g cornflour
Lemon zest
Salt
Vanilla

Applesauce, jellied
300 g apples
70 ml water
35 g sugar
1 tbsp lemon juice
1 pc. each Lemon peel, clove,
cinnamon bark
4 leaves gelatine, soaked in cold water
soaked in cold water

Mascarpone cream
1 egg yolk
1 egg
70 g sugar
1 tsp eggnog
250 ml mascarpone
60 ml cream, whipped

Sponge cake roulade
Beat the eggs, sugar and flavourings in a mixer until very frothy.
Mix flour and cornflour, sieve, fold in carefully.
Spread the mixture evenly on a baking tray lined with baking paper and bake immediately in a preheated oven at 200 °C for about 10 minutes. Turn out onto a cloth, remove the paper and leave to cool.

Applesauce jelly
Peel, quarter and core the apple. Put in a saucepan with the rest of the ingredients and stew covered until soft.
Remove the spices and blend finely. Squeeze out the gelatine and stir into the hot applesauce,
Leave to cool until it gels slightly.

Mascarpone cream
Beat egg yolk and egg with sugar in a bain-marie until foamy (up to 82°C). Stir until cold.
Add the mascarpone and the eggnog. Finally, carefully fold in the whipped cream.

Completion
Line a baking tin with sponge cake and soak with apple juice.
Now alternate layers of cream, slightly jellied apple puree and sponge cake.
Chill for at least 2 hours.

Serve garnished with pieces of toasted almond flakes.