Preparation instructions

Line the bottom and sides of a cake tin about 26-28cm in diameter with medium-tall sides with ladyfingers and moisten slightly with half of the Maraschino cherries diluted with a little water and sugar. Clean the apples, cut into small cubes and soak in the remaining liqueur. Cream the Galbani Mascarpone with the eggs and sugar, blending well, and then add the apples to the mascarpone cream. Dissolve the gelatin and add carefully to the mixture, pouring everything into the cake tin. Let cool for several hours in the refrigerator and then turn the charlotte out onto a serving dish and decorate with the whipped cream and apple slices with coloured peel.


SEE ALSO: Banana cake , Tiramisù in a glass , Peach clafouti , Chocolate mousse