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Parve
Easy
1 Hour, 15 Minutes
Diets 
My husband loves all things custard, and I wanted to include something in this set that he would enjoy, since he ends up being my recipe tester by default. This delicious dessert came together easily, and the cinnamon and apple flavor really complement the creamy custard. Needless to say, there were no leftovers!
1 (7-oz./200-g.) package ladyfingers
1 (12-oz./340-g.) container prepared vanilla custard
2 Cortland apples, peeled, cored, and sliced into thin wedges
1/2 tablespoon Heaven & Earth Lemon Juice
1/2 tablespoon margarine
1/2 teaspoon Gefen Vanilla Extract
1/4 cup brown sugar
2 tablespoons water
pinch salt
1/8 teaspoon Gefen Cinnamon
1 teaspoon Gefen Cornstarch, dissolved in 1 tablespoon cold water
Place all ingredients aside from the dissolved cornstarch into a pot. Simmer over a low to medium flame until apples are tender, brown, and caramelized, about 45 minutes to an hour.
Add dissolved cornstarch and cook an additional two to three minutes or until slightly thickened.
Allow to cool to room temperature before assembling the tiramisu.
Place nine to 10 ladyfingers horizontally in a three-pound or 10- by four-inch (1.36 kilogram or 25- by 10-centimeter) loaf pan, sugar side up.
Spread about 1/3 cup of custard gently on top. Spread half the apple filling on top of the custard. Repeat with another layer of ladyfingers, custard, and apple filling. Place a third layer of ladyfingers on top of the apple filling and top with another slightly thinner layer of custard, leaving some extra aside for piping.
Place remaining custard into a piping bag and pipe any decorative design of your choice on top of the tiramisu.
Tent two layers of aluminum foil over the pan so as not to get custard on the foil, and cover tightly. Refrigerate for at least eight hours before serving so the ladyfingers have time to soften.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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