Tirami Su variation with apple compote

Serves 4:
250 g mascarpone
200 ml cream
3 egg yolks
100 ml Amaretto (almond liqueur)
28 sponge fingers
350 g apple compote

preparation: Arrange on every dessert plate four sponge 
fingers and soak with Amaretto. Put some apple compote 
on the top and cover with three sponge fingers, soak
again with Amaretto.
Now Stir the mascarpone until it is creamy, sesaon with 
the rest of Amaretto and Stir the whipped cream under.
Beat the egg yolks frothy, add sugar and stir carefully
under the mascarpone cream. Spoon this cream over the 
sponge fingers.

recipe by Christiane Franz
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