230 minutes
A delightful layered dessert that combines the sweetness of apples with the delicate texture of ladyfingers, infused with sweet white wine.
Golden Delicious Apples, peeled, quartered, and cored
0 lb
cups
cups
Ladyfingers
0 oz
1. Prepare Apples
Peel, quarter, and core the apples. Place the prepared apples in a bowl of water with the juice of half a lemon to prevent them from discoloring.
2. Cook Apples
Drain the apples and transfer them to a saucepan. Add ½ cup of sweet white wine and cook over medium heat for about 15 to 20 minutes, until the apples become tender and easy to mash. Stir occasionally to ensure even cooking.
3. Mash and Sweeten Apples
Once the apples are tender, mash them directly in the saucepan. Add ¼ cup of sugar, adjusting to taste if you prefer it sweeter. Continue cooking the mashed apples until the liquid has evaporated and the mixture is thick, which should take another 15 to 20 minutes.
4. Prepare Mold
While the apple puree is cooling slightly, pour the remaining white wine into a wide soup plate. Line a 9- to 10-inch round mold or cake pan with plastic wrap, ensuring there is enough overhang around the edges to cover the dessert later.
5. Assemble Layers
Spread half of the apple puree evenly in the bottom of the prepared mold. Dip the ladyfingers briefly in the wine, just enough to moisten them without making them soggy, and arrange them in a single layer over the apple puree. If necessary, trim the ladyfingers to fit the mold snugly.
6. Complete Layering
Cover the layer of ladyfingers with the remaining apple puree, spreading it out smoothly. Add a second layer of wine-moistened ladyfingers on top of the apple puree.
7. Chill Dessert
Fold the overhanging plastic wrap over the top of the dessert, covering it completely, and chill in the refrigerator for at least 3 hours or overnight.
8. Serve
When ready to serve, carefully remove the dessert from the mold and peel off the plastic wrap. Transfer the Cider-Infused Apple Ladyfinger Delight to a platter and slice to serve.
Stew figs in port wine and layer with a honey-infused mascarpone. Use a crispy puff pastry or biscotti as the textural contrast.
Infuse mangoes with lime juice and zest, layer with a tangy cream cheese mixture, and use crushed graham crackers or digestive biscuits for the base.
Use bananas and infuse them with a mixture of rum and coconut milk. Swap ladyfingers for coconut macaroons for a tropical twist.
Cook cherries in amaretto and layer them with an almond-flavored mascarpone cream. Use amaretti cookies for the textural layer.
Swap the apples for mixed berries and the cider for champagne. Instead of ladyfingers, use sponge cake to soak up the extra liquid from the berries and champagne.
Comments (0)