Prepare apples (ready to cook, e.g. peel, remove woody parts and dirt) and cut into fine slices. Heat apple juice (1), juice of one lemon (1) and vanilla sugar, steam apple slices in it until soft, crush, cool.
Mix curd cheese, mascarpone, sugar and juice of one lemon (2) until creamy. Add the apple puree. Whip the cream until stiff and fold into the apple and curd mixture.
Mix the apple juice (2) with the Calvados. Spread the bottom of a baking dish with ladyfingers, drizzle half of the liquid over the biscuits, then spread half of the cream evenly over them. Dip as many biscuits in the liquid as it takes to make the next layer, top soaked biscuits with remaining cream and spread smoothly.
Refrigerate tiramisu for at least 1 hour.
Serve: Sprinkle tiramisu with powdered sugar, garnish with apple slices and lemon balm leaves.
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