How to cook
Wash, peel and chop the apples into small pieces. Put them in a pot and add 3-4 tbsp sugar to them. Saute the apples until they soften and start to caramelize (they release a lot of juice so there's no need to add water but you can add a little). Take the ready apples off the stove and leave them to cool.
Make the syrup by caramelizing 3 tbsp sugar, pour 1 cup warm water to it (be careful because the hot caramel sprays). Heat it until the caramel melts in the water. Remove from the stove and leave to cool.
For the cream, pour the milk in a pot, sweeten with 5 tbsp sugar and once boiling, pour in the vanilla pudding that you've dissolved in 1/2 cup water, while stirring nonstop.
Take the boiled cream off the stove, add 1 LZ white chocolate and the butter. Stir until homogeneous to melt the chocolate and butter completely. Stir the cream periodically and once it cools a bit, mix it with the apples.
Arrange a layer of biscotti in a suitable tray. Divide up the syrup so you have enough for every layer of biscotti - 2-3, as you decide. Spread caramel syrup over the biscotti using a brush. On top of them, arrange a layer of the cream with apples (also divided up so there's enough for all the layers), biscotti with syrup, cream and biscotti again, then finish off with cream with apples.
Melt the 2nd LZ white chocolate with 1 1/3 tbsp (20 g) butter and 1 tbsp water and once it becomes runny, pour it over the cake. Put the ready cake in the fridge for 1 hour or more before serving.