No‑bake apple pie: A sweet solution for hot days

On hot days, the oven is not our ally. But what should we do when we have a massive craving for apple pie? That's when the recipe I got from my cousin comes in handy. It's a fantastic no-bake apple pie that disappears in one evening.

The early apple season has started, and with it, we increasingly crave apple pie. It's a bit of an autumn vibe, but the weather outside is still summery. How do we reconcile this? Prepare a cold apple dessert.

Cakes and desserts with apples are associated with September because that's when the selection of these fruits is the largest. But there's no need to wait several weeks. The first apples, including White Transparent, are perfect for sweets. They are delicate and slightly tart. That's why when I tried the cold apple pie at my cousin's, I was sure it was White Transparent apples. I was spot on; it was mousse from last year. So, if you have any leftover preserves from the previous season, this is a great way to use them.

Homemade apple mousse is the best, but if you don't have your own preserves, use store-bought. There's a good selection at stores; you can easily choose one with a short ingredient list. While you're at it, buy round ladyfinger biscuits, two packets of fruit jelly, and a whipped cream stabilizer, which will form the creamy layer of the dessert. It combines three great layers: fruity, creamy, and chocolate. It's light and delicious.

Ingredients:

• 1 package of round ladyfinger biscuits,
• 1 jar of apple mousse (approx. 2.5 litres),
• 1 packet of whipped cream stabilizer,
• 2 packets of fruit jelly - lemon and clear grape,
• 60 millilitres (1/4 cup) of milk,
• 1/2 bar of milk chocolate.

Instructions:

1. Line a round springform pan (about 20 centimetres in diameter) with parchment paper. Place a layer of ladyfinger biscuits side by side on the bottom.
2. Heat the apple mousse. When it boils, add the lemon jelly and mix thoroughly. Once it cools, spread it over the biscuits and cover it with another layer of biscuits. Refrigerate to chill.
3. Dissolve the clear jelly in 200 millilitres of boiling water and set it aside to cool.
4. Beat the whipped cream stabilizer in 60 millilitres of cold milk and add the cooled jelly.
5. Spread the whipped cream mixture over the biscuits and smooth the surface. Refrigerate the dessert again.
6. After an hour, sprinkle the cake with grated milk chocolate.
7. Chill the cake for several more hours.