-
Separate the whites and the
yolks of the eggs.
-
Mix the yolks, the mascarpone
and the sugar with a wooden spoon until you get a smooth
mixture and all the lumps have disappeared.
-
Whip the egg whites to stiff
peaks and gently fold them into the mascarpone egg
mixture.
-
Put the Lotus biscuits in a
shallow tray and pour 50ml of the fruit juice over them,
but keeping 2 biscuits to one side for decoration or you
can use crumbled hazelnuts.
-
Take 6 glasses or individual
serving bowls and put a layer of biscuits in the bottom.
Follow this by a layer of apple sauce and a layer of
mascarpone cream; start again with a layer of biscuits,
then apple sauce and end with a layer of the mascarpone
cream.
-
Refrigerate for at least 2
hours. To serve, crumble a few Lotus biscuits or crumbed
hazelnuts over the top.
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DAILY
DINNERS 
