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30 g butter
2 tbsp brown sugar
1 tsp cinnamon (optional)
For the mascarpone cream:
250 g mascarpone
3 eggs
80 g caster sugar
1 sachet vanilla sugar
150 ml salted butter caramel (homemade or store-bought)
For assembly:
1 packet ladyfingers
1 cup apple juice or sweet cider for soaking
Salted Butter Caramel for topping
Preparation Steps
1. Prepare the pan-fried apples:
Melt the butter in a skillet over medium heat.
Add the diced apples, sprinkle with brown sugar and cinnamon.
Cook for about 5 to 8 minutes, until the apples are tender and slightly caramelized.
Remove from the heat and let cool.
2. Prepare the mascarpone cream:
Separate the egg whites from the yolks.
In a bowl, whisk the yolks with the powdered sugar and vanilla sugar until frothy.
Add the mascarpone and mix until the cream is smooth.
Add the salted caramel and mix gently.
3. Beat the egg whites:
Beat the egg whites until stiff in a clean bowl.
Gently fold them into the mascarpone caramel cream using a spatula to maintain an airy texture.
4. Assemble the tiramisu:
Quickly dip the sponge fingers in the apple juice or cider. Arrange them at the bottom of a dish or verrines.
Add a layer of fried apples, then a layer of caramel mascarpone cream.
Repeat the operation, finishing with a layer of cream.
5. Refrigeration:
Cover and refrigerate for at least 4 hours (or overnight for best results).
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