Adapted from a recipe of Kostas Tsigas,
"Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 8 people):
3 large eggs, separate the yolks from the whites
½ + 1/4 + 1/4 tea-cup of sugar
1 pinch of salt
1 tea-cup of plain cream cheese, at room temperature
1 tea-cup of single cream
18 ladyfingers biscuits
2 tbsp of sweet desiccated wine (e.g. Santorini Vinsanto)
2 tea-cups of cold espresso coffee
300gr. of cooking apples (peeled and cored), cut in small cubes
30gr. of butter (or margarine)
½ tsp of ground cinnamon
1 tsp of lemon juice
2 tbsp of unsweetened cocoa powder
Method:
In a medium saucepan put the apples, 1/4 of the sugar, the butter, the cinnamon and the lemon juice on medium heat. Stir frequently with a wooden spoon until the apples get nicely browned and caramelised. Take off the heat and leave aside to cool.
In a bowl beat the egg yolks very well with the ½ tea-cup of the sugar for about 2 minutes or until they get creamy. Add the cream cheese and continue beating for another 30 seconds.
In another bowl beat the egg whites very well with the salt until they blend together and set. Add, slowly, the other 1/4 tea-cup of the sugar while you continue beating until they are well blended.
In a third bowl beat the single cream until it is thickened and set.
Using a spatula mix the single cream mixture with the cream cheese mixture and then with the meringue and in the end with the apples mixture. The mixing has to be quite gentle so the filling will remain fluffy.
In a small bowl mix the cold coffee with the wine. Dip each biscuit in the liquid and then lay them in a round (or square) pyrex dish of 23cm. Place half of the biscuits on the bottom of the dish and on top spread half of the apples/cheese mixture.
On top lay the rest of the biscuts and finish by spreading the rest of the filling on top. Leave the dessert in the fridge for at least 6 hours.
Just before serving sprinkle on top with the cocoa powder.
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