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For the cake
- 5 large apples
- 4 tablespoons sugar
- 500 g mascarpone
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 420 g Petit Beurre RoStar biscuits (64 pieces)
For the Chocolate Glaze
- 150 g milk chocolate
- 1 tablespoon butter
- 3 tablespoons milk
Peel the apples and grate them using a large-holed grater. Sprinkle with lemon juice, add the sugar, and cook in a saucepan over medium heat until soft.
Remove from heat and stir in ground cinnamon. Let the apples cool down completely, then place them in the fridge to chill before continuing with the next step.
Once cold, add the mascarpone cheese to the apples and briefly mix to combine. Divide the resulting cream mixture into three equal parts.
Line a 20×30 cm pan with plastic wrap after sprinkling it lightly with cold water to help keep the wrap in place.
Layer 16 Petit Beurre biscuits in the pan, spread 1/3 of the cream over them, and repeat with biscuits and cream until you finish with biscuits on top.
Refrigerate the dessert overnight so the layers can set properly and the biscuits absorb some of the moisture from the cream.
For the glaze, melt the chocolate pieces with butter and milk in a saucepan over low heat or in a bain-marie, stirring constantly until smooth.
Make sure not to overheat the chocolate or it will separate. Once ready, spread the glaze evenly over the final biscuit layer.
Refrigerate the dessert for at least 30 minutes. Before serving, slice the cake using a knife dipped in hot water and wiped dry.