Bakeapple Orange Tiramisu

You can use lady fingers for this recipe or make sponge cake fingers.

For the sponge cake fingers:

6 eggs separated, room temperature

1 cup sugar

½ tsp lemon flavouring

1 tsp vanilla extract

Sift together:

1& 1/3 cups flour

1 tsp baking powder

Beat egg yolks and ½ cup sugar until foamy and thickened.Beat egg whites to soft peaks. Add ½ cup sugar gradually until eggs are stiff. Add the flavouring and extract with the last of the sugar.
Slowly and gradually fold in flour and baking powder until almost completely incorporated into the egg whites. Fold beaten egg yolks into batter until well blended but do not over mix. You can then pipe the batter in 4 inch fingers onto a greased cookie sheet. Bake at 350 degrees F for about 12 minutes. Cool.

For the orange syrup:

Boil together gently for about 15 minutes

1 cup sugar
zest of 2 oranges
juice of two oranges + enough water to make 1 cup if necessary

Strain the syrup to remove the candied zest. You can reserve the candied zest to garnish if desired. When cool you can add 3 oz Grand Marnier if desired.

For the orange cream filling:

Mix together 2 tsp gelatine powder and ¼ cup water and set aside

Scald in the microwave or on the stovetop:

3 cups whole milk
zest of 2 oranges finely chopped

Microwave works best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine

½ cup flour

2/3 cup sugar
pinch of salt

Over medium flame slowly add the scalded milk whisking constantly.Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto

3 slightly beaten extra large egg yolks

whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.

Stir in the softened gelatine and:

4 tbsp butter

1 tsp vanilla extract

Cover and allow to completely cool in the refrigerator.

Whip to soft peaks

1 cup whipping cream

Blend in until smooth

1 cup mascarpone cheese (You can use cream cheese in a pinch)

Fold this mixture into the cooled orange custard.

For the Bakeapple topping:

Simmer 2 cups bakeapples with ½ cup sugar for about 20-30 minutes

To assemble the tiramisu line bottom and sides of large serving dish or loaf pans with plastic wrap. (You can also use a 10 inch springform pan if you like. Note: use only the side of the springform placed on your serving plate to form a mold for the dessert.)

Line the bottom and sides of your mold with sponge fingers that have been quickly dipped into the orange syrup. Add ½ the orange cream filling, then another layer of soaked sponge fingers, the remaining orange cream and a final layer of soaked sponge fingers. Refrigerate for several hours or overnight.
Turn your dessert onto a serving platter and remove the plastic wrap. Top with Bakeapple compote topping and garnish as desired.