Peel the fruit, remove the core and cut the flesh into wedges. Sprinkle with juice of one lemon.
Break the amaretti and
Break ladyfingers into pieces and sprinkle into an ovenproof dish. Layer apples and pears on top.
Beat egg yolks, sugar and raw marzipan mixture with the beaters of a hand mixer until thick cream. Whip egg whites until stiff and fold into egg yolk cream. Form the marzipan mousse on the frueche, sprinkle with almond slivers and bake in a heated oven at 175 °C /fan 150 °C /guest speed 2 for about 15 minutes until golden brown.
Fruit gratin is best served still warm Nutritional values
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