Apple and cinnamon tiramisu

Place the sliced apples, half the sugar and the water in large pan with a tight fitting lid. Place over a gentle heat and slowly bring to the boil. Stir, then cover and simmer for 5 mins or until the apple slices have dissolved and become fluffy. Remove from the heat and leave to cool.

Place the teabag in a measuring jug, then pour over 150ml (¼ pt)

boiling water from the kettle and leave to infuse for 5 mins. Add the brandy and cinnamon and pour into a shallow dish.

Place the eggs in a large bowl with the remaining sugar, and whisk them until they are fluffy and thick enough to leave a ribbon trail when the whisk heads are lifted from the mixture. Add the mascarpone cheese and whisk again until smooth.

Divide the apple mixture between the bases of four glasses. Break the sponge fingers into pieces, dip them in the apple tea mixture, then place them on top of the apple purée - three sponge fingers per glass.

Divide the mascarpone cream between the glasses then dust the top with the drinking chocolate. Chill for 6 hrs in the fridge or until the creamy mixture has set. Serve chilled.