Caramel calvados bavarian deluxe

Yield: 10 servings

Measure Ingredient
2 Recipes of Ladyfingers
1 Recipe of Caramel Bavarian Cream
4 cups Macedoine of Fruit

This dessert is an assembly of three recipes. Two days before dessert day prepare a macedoine of very tart apples such as green Grannysmiths , sugar and Calvados or other fine apple brandy. Add a little lemon or ascorbic acid to keep the apples from browning. Also prepare 2 recipes of Ladyfingers and store uncovered to allow them to go slightly stale. You will also need ¾ cup Caramelized sugar made ahead for the Bavarian cream.

One day before prepare a batch of Caramel Bavarian cream using Calvados rather than rum as the flavoring but do not leave it long enough to set, just slightly thickened. Sprinkle a little more Calvados on the stale Ladyfingers to moisten slightly. Line the bottom and sides of a mold with them. Decorate the centre with apple slices. The pudding will be inverted when it is unmolded and these apples will show on the top of the finished dessert.

Then build a pattern of alternating Bavarian mixture, Calvados-apple Macedoine and dry ladyfinger crumbs, starting and ending with the cream. Make a pattern of Ladyfingers on the top.

Refrigerate and chill at least 12 hours before unmolding.

Submitted By JIM WELLER On 04-05-95

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