1. Chop 150 g of apples into 5 mm cubes and place to one side. Peel the remaining apples, remove the seeds, cut into small pieces and steam in a pan with the remaining ingredients. Remove the cinnamon stick and cloves and purée using a hand-held blender. Finally mix in the 0.5 cm chopped apples and leave to cool.
2. Separate the eggs. Beat the egg whites with the granulated sugar until they form semi-stiff peaks. Stir the egg yolks in with the icing sugar, salt, vanilla and pumpkin seed oil until foamy. Mix the grated pumpkin seeds with the flour, then fold the beaten egg whites and pumpkin seed mix alternately into the yolk egg mixture.
Pour the mixture into a piping bag and pipe small ladyfingers onto a baking tray covered with greaseproof paper. Then bake in a pre-heated oven for approx. 10-12 mins at 175 °C.
3. Beat the whipping cream until it forms semi-stiff peaks. Mix the mascarpone with the yoghurt, icing sugar, lemon juice, cinnamon, vanilla and amaretto or apple brandy until smooth. Then fold in the cream.
4. Line a mould e.g. loaf tin with cling film and fill up layer upon layer, starting with a ladyfinger-apple confit-cream sequence and ending with a layer of ladyfingers. Then leave to cool for min. 5 hours. Sprinkle the Steiramisu with pumpkin seed brittle and decorate with apple chips.
Pipe and bake the ladyfingers immediately, otherwise the mixture will collapse. If all the pumpkin seed ladyfingers are aligned in the same direction, the pattern will look particularly decorative.Print recipe
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