Apple charlotte with cream and toffee sauce

For 8 people
  • 700 g apples (e.g. Jonagold)
  • 1/4 l + 6 tbsp apple juice
  • 2 EL + 100 g sugar
  • 1 packet Vanilla sauce powder
  • 200 g Caramel bonbons (e.g. 'Sahne Muh-Muhs')
  • 400 g whipped cream
  • 750 g Lean quark
  • 250 g Mascarpone
  • 1 packet cream stabilizer
  • 1 packet Vanilla sugar
  • 120 g Ladyfingers
45 minutes
very easy
Peel apples, vi Remove, core and dice. Bring to the boil with 1/4 l apple juice and 2 tbsp sugar. Cover and simmer for about 5 minutes, so that the apple cubes are soft but not disintegrated. Drain, collect juice and bring to the boil again.
Mix the sauce powder and 6 tablespoons of cold juice until smooth. Thicken the boiling juice with it. Stir in the apple cubes, then let cool down.
Chop the candy. Bring 200 g of cream to the boil. Melt candies in it while stirring and simmer for about 1 minute. Let the toffee sauce cool down.
Mix the quark, mascarpone and 100 g sugar. Whip 200 g cream until stiff, adding the cream setting agent and vanilla sugarlet trickle in. Fold the cream into the mascarpone cream.
Spread some cream on the bottom of a bowl with a straight, high rim. Place the ladyfingers on the edge of the bowl in the cream. Fold apple compote in streaks under the rest of the cream and pour into the bowl.
Pour some toffee sauce on top. Add the rest of the sauce.
1 person approx.:
  • 630 kcal
  • 17 g protein
  • 33 g fat
  • 63 g carbohydrates


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