Pâtisserie Alpine Pomme Et Williamine Confiture Ou Suisse-Francais Tiramisu

• 1 cup heavy cream
• 1 cup mascarpone cheese
• 1 cup white sugar
• 3 egg yolks
• 5 packets of alpine cider mix, Double strength ( use 2 bags per cup)
• 2 tablespoons Brandy
• 3 tablespoons pear Williamine jam
• 30 lady fingers
• 1 tablespoon brown sugar
• 1 teaspoon vanilla

1. 1. Make the cider.
2. 2. In the top of a double boiler, whisk eggs and sugar over simmering water for 10 minutes until silky and shiny.
3. 3. Make fresh whipped cream in another bowl by beating the cream into soft peaks.
4. 4. Add cheese to egg mixture, blend. Add Brandy, vanilla and 2 tablespoons cold apple cider.
5. 5. Fold egg mixture into whipped cream.
6. 6. Soak half of the ladyfingers in apple cider and arrange in dish.
7. 7. Spread a layer of cream mixture on and then a layer of jam.
8. 8. Soak the rest of the ladyfingers and arrange in a layer.
9. 9. Pour the rest of the mixture on. Sprinkle brown sugar and finish with a brulee torch if you have one.
10. 10. Cool in fridge for at least 9 hours.

heavy cream, mascarpone cheese, white sugar, egg yolks, packets of alpine cider mix, brandy, pear williamine, fingers, brown sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/patisserie-alpine-pomme-et-williamine-confiture-ou-suisse-francais-tiramisu-53079831 (may not work)