Apple charlotte with cream toffee sauce

Name: Apple charlotte with cream toffee sauce
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 700 g Apples (e.g. Jonagold); 1/4 l + 6 tablespoons apple juice; 2 TABLESPOONS + 100 g sugar; 1 package Vanilla sauce powder; 200 g Caramel sweets (e.g. "cream moo-moo"); 400 g Whipped cream; 750 g Low-fat curd; 250 g Mascarpone; 1 package Cream stabiliser; 1 package Vanilla sugar; 120 g Ladyfingers

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

700 g Apples (e.g. Jonagold)
1/4 l + 6 tablespoons apple juice
2 TABLESPOONS + 100 g sugar
1 package Vanilla sauce powder
200 g Caramel sweets (e.g. "cream moo-moo")
400 g Whipped cream
750 g Low-fat curd
250 g Mascarpone
1 package Cream stabiliser
1 package Vanilla sugar
120 g Ladyfingers

Directions

1
Peel, quarter, core and dice the apples. Bring to the boil with 1/4 l apple juice and 2 tablespoons sugar. Cover and simmer for about 5 minutes so that the apple cubes are soft but not crumbled. Drain, collect the juice and bring to the boil again.
2
Stir the sauce powder and 6 tablespoons of cold juice until smooth. Thicken the boiling juice with it. Stir in the apple cubes, then let it cool down.
3
Chop candy. Boil 200 g of cream. Melt the sweets in it while stirring and simmer for about 1 minute. Let the toffee sauce cool down.
4
Mix quark, mascarpone and 100 g sugar. Whip 200 g cream until stiff, adding cream firmer and vanilla sugar. Fold the cream into the mascarpone cream.
5
Spread some cream on the bottom of a bowl with a straight, high rim. Place the lady fingers in the cream at the edge of the bowl. Fold apple compote in streaks under the rest of the cream and fill into the bowl.
6
Pour some toffee sauce on it. Add the rest of the sauce.