Baked Apple Dumplings with Cinnamon Sugar and Mocha Mayonnaise

50 min Beat the butter until creamy, separate the eggs. Gradually add the cinnamon, sugar, rum, marzipan and the 7 yolks. Pour this mixture over the diced white bread. Stew the diced apples with white wine, cinnamon stick and cloves until soft. Next, cool and add to the white bread mixture. Whip the seven egg whites to egg whites and also mix gently. Allow the mixture to stand for about half an hour. Then form small dumplings and bake in hot oil until done. Next, drain and roll in cinnamon sugar before serving.

For the mocha bayon:

Bring espresso and nougat to a boil. Whisk sugar and yolks over steam, add espresso. Squeeze the cold soaked gelatine and warm it in rum, add it to the mixture. Whip the sabayon in iced water until cooled. Finally, fold in the semi-solid whipped cream.

Drink:

Sweet wine

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