You can use lady fingers for this recipe or make sponge cake fingers.
For the sponge cake fingers:
6 eggs separated, room temperature
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
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
Turn your dessert onto a serving platter and remove the plastic wrap. Top with Bakeapple compote topping and garnish as desired.