Core, peel and cut the apples to small pieces.
Boil the apples (in a pot with the lid on) on medium heat with the spices, sugar and 180-millilitre of water for 15 minutes, turn the hob off.
Remove the cinnamon and cloves from the cooked apples.
Make a puree by breaking the softened apples with a whisk or potato masher. (Don't worry if your puree is a bit lumpy.)
In a glass or a mug, mix the custard powder with a small amount of water (approx. 70 millilitres). Create a pourable paste.
Stir the custard into the hot apple puree. Bring to boil and cook on medium heat for 2 - 3 minutes while consistently stirring.
Set the hot apple mixture aside.
Line the tin with a baking paper. The paper helps to lift the dessert from the tin once chilled, which makes the cutting portions easier.
Lay the bottom of the tin with the sponge fingers. Try to cover the entire area. To achieve that, you might need to cut a few sponge fingers in half.
Pour the warm pureed apples onto the bottom layer of sponge fingers.
Lay more sponge fingers onto the apple puree to cover the entire top.
Let the dessert cool down before putting it to the fridge.
Chill the dessert in the fridge for at least 3 - 4 hours before serving.
Whisk the cream with an electric whisk.
Optional: You can mix a tablespoon of icing sugar and ⅛ teaspoon of xantham gum into the cream to stabilise and sweeten the cream before whipping. Combine xantham gum with the sugar first, then add the sweet mix into the cream and stir well.
Spoon or pipe the whipped cream onto the dessert and serve immediately.