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Apple & Custard creams

Difficulty:

Arnott's product: Lattice

Prep time: 10 min

Cooking time: 20 min

Chill time: None

Serves: 3

1 large Granny Smith apple, peeled, cored, roughly chopped

¼ cup (55g) caster sugar

1 tbsp custard powder

¼ cup (60ml) milk

¼ tsp vanilla extract

125g mascarpone cheese

12 Arnott’s Lattice biscuits

1 tbsp icing sugar mixed with 1 tsp ground cinnamon, to dust

Place apple, 2 tablespoons sugar and 2 tablespoons water in a saucepan over low heat, stirring, for 8-10 minutes until apple is soft and pulpy. Cool.
Meanwhile, place custard powder, milk, vanilla extract and the remaining 1 tablespoon sugar in a small saucepan and stir to form a smooth paste. Place the pan over low heat then cook, stirring, for 4-5 minutes until the custard comes to the boil and thickens. Remove from the heat and cover the surface with plastic wrap to prevent a skin forming. Allow to cool, then whisk in the mascarpone.
Spread 8 biscuits with the custard mixture, then top with a dollop of stewed apple. Sandwich these, then top with remaining biscuits to form 4 stacks. Dust with the cinnamon sugar and serve.