METHOD
 
1. Place the Bramleys and 75g of the sugar in a pan,
cover and cook until soft. Remove from the oven and cool.

2. Place the cream cheese, custard and remaining sugar in a bowl and beat together until smooth. Place the apple juice and brandy in a shallow bowl.

3. Dip half the sponge fingers in the apple juice then place in the base of one large or four individual glass dishes. Spoon half the apple and a third of the chocolate.
Spread over half the cream cheese and custard mixture.

4. Repeat the layers, then sprinkle over the remaining chocolate. Chill for at least 1 hour and serve cold.

• For a more authentic ‘coffee’ flavour, replace the apple juice and brandy with cold black coffee and coffee liqueur.