PREPARATION

Fill a freezer bag with ladyfingers, seal the bag and crumble completely the content with a rolling pin. Melt the butter, mix with the crumbs and about two thirds of the pistachios and press the massa in a springform pan lined with baking paper.

Mix the Philadelphia curd, lemon juice, and yogurt with an electric hand mixer. Cut 2 apples into brunoise and soak the gelatin in cold water briefly. Heat the juice with sugar, add the gelatin and stir until gelatin is dissolved. Stir quickly the Philadelphia cream too, then diced apples and put the filling into the springform pan.

Cool the cake at least 3 hours. Just before serving, cut the last apple in slices and decorate the pie with apple slices and with remaining pistachios.

Sprinkle the apple slices for decoration with a little lemon juice so they will not brown too quickly.