When Henrik in 2013 jokingly on December 11th #World Baked Apple Day explained, we were not yet aware that we had created our own little family traditions at the same time. Since then there have been classic baked apples, baked apples wrapped in puff pastry or hearty baked apples with fried onions.
I heard that Henrik is planning to make a baked apple lasagna this year. To complement his dish, I therefore opted for a baked apple tiramisu that is already pouring through in the refrigerator while I type this text here. The recipe was created relatively randomly earlier, while I was actually planning to “veganize” an existing recipe from the Internet. But because it has now turned out so completely different from my original, I would like to share it with you at this point.
Recipe for 4 servings:
- about 9 speculoos or caramel biscuits
- 300 grams of sour apples
- 150 grams of sweetened applesauce
- 120 ml tap water
- 1 cinnamon stick
- 1 packet of vanilla sugar
- 2 teaspoons of (rum) raisins
- 30 grams of sliced almonds
- 1 ml rum flavor
- 200 ml sweetened whipping cream from Schlagfix
- 150 grams of unsweetened soy yogurt
- 1 tablespoon of sugar
- 25 grams of marzipan
- 1 pinch of salt
- Cinnamon and almonds as a topping
First I took care of the baked apple layer of the tiramisus. For this I originally wanted to boil apple juice with a little sugar and apple pieces, but I still had a whole glass of sweetened applesauce at home, which in retrospect was a very good decision.
I washed the Boskoop apples (there were about 3) but not peeled them. In this case, the apple peel gets very soft from cooking anyway, and peeling fruits and vegetables is so damn overrated. Anyhow. I cut the apples into small pieces and brought them to a simmer together with a cinnamon stick, applesauce, tap water, vanilla sugar and the rum raisins.
In the meantime, I’ve roasted the sliced almonds on a low setting. As soon as the apples are soft and the added water has thickened, the cinnamon stick can be fished out and most of the almonds added. I kept a few almonds back to put on the tiramisu later.
While the baked apple mixture is cooling down, I mixed the cream for the top. For this I found a packet of sweetened whipping cream from Schlagfix in the pantry, which had expired since the beginning of 2019. I mention that here because it was still perfectly good and that is the case with many foods. The best before date is not the limit after which everything becomes moldy, contaminated and harmful to health. The vegan kitchen in particular benefits from the long shelf life of such foods, because it is purely plant-based whipped cream and, unlike cow cream, it does not spoil so quickly. So it doesn’t matter that I run a relatively ill-conceived management of my pantry.
In any case, I mixed the expired whipped cream with unsweetened soy yoghurt and added a little sugar, a pinch of salt, rum flavor and warm marzipan. Warm marzipan is easier to distribute. I made the experience after the hand mixer hurled the cream through the kitchen because a large chunk of marzipan was stuck to it. Well
The whipped cream can be whipped up quite well. But since I mixed them with the soy yoghurt, I added a little starch to be on the safe side. But this is probably not necessary at all.
Both the cream and the baked apple mixture should now rest in the refrigerator for a little while so that the baked apple mixture is really cold enough. In the meantime, I’ve already distributed the cookies in the small baking dish. Speculoos would have been very Christmassy and therefore absolutely appropriate for December World Baked Apple Day. But I opted for the caramel biscuits from Lotus.
I can still remember how many, many years ago, I was sitting with friends in a café, where the coffee was served with biscuits and in between I read through the list of ingredients on the small plastic packaging. Of course, I had the expectation that the cookies would never be vegan anyway. But it was them. My first vegan cookies that were not homemade. Lotus. Never forget. That was definitely something very special for me almost ten years ago.
At the end, put the baked apple mixture on top of the cookies and top with the cream. Then the cream is garnished with cinnamon and the remaining roasted almonds. Since the biscuits have to soak through for a good tiramisu experience, the tiramisu should be in the refrigerator for a few hours. Where mine is now.
Or maybe not. So … when I publish the article afterwards, I will hopefully have thought of taking a decent photo of the tiramisu on my plate. And as a bonus, you might also get to see Henrik’s baked apple lasagna. So much pressure that weighs on the future pea. Ha.
Addendum: Yes, HA yourself! Past pea. So I thought of the photo before I ate. AND I took a picture of the baked apple lasagna that Henrik had laboriously put together. To my surprise, it didn’t turn out savory, but sweet. And now I’m happy, but at first I can’t see anything sweet.