Ingredients
For the fried apples:
3 apples (Golden or Pink Lady), peeled and diced
30g butter
2 tbsp brown sugar
1 tbsp cinnamon (optional)
For the mascarpone cream:
250g mascarpone
3 eggs
80g icing sugar
1 sachet vanilla sugar
150ml salted butter caramel (homemade or shop bought)
For the assembly:
1 packet of spoon biscuits
1 cup apple juice or sweet cider, to soak
Salted butter caramel for topping
Make the fried apples:
Melt the butter in a pan over a medium heat.
Add the diced apples, sprinkle with brown sugar and cinnamon.
Cook for about 5-8 minutes, until the apples are soft and slightly caramelised.
Remove from the heat and leave to cool.
Prepare the mascarpone cream:
Separate the egg whites from the yolks.
In a bowl, beat the egg yolks with the icing sugar and vanilla sugar until frothy.
Incorporate the mascarpone and mix until smooth.
Add the salted butter caramel and mix gently.
Beat the egg whites:
Beat the egg whites until stiff in a clean bowl.
Gently fold them into the caramel mascarpone cream using a spatula to maintain an airy consistency.
Assemble the tiramisu:
Quickly dip the biscuits with a spoon into the apple juice or cider. Arrange them on the bottom of a plate or glass.
Add a layer of fried apples, then a layer of caramelized mascarpone cream.
Repeat the operation, finishing with a layer of cream.
Refrigeration:
Cover and refrigerate for at least 4 hours (or overnight for best results).
Garnish:
Just before serving, drizzle the tiramisu with salted butter caramel and decorate with apple pieces or a pinch of cinnamon.
Salted butter, caramel and fried apple tiramisu variations
Eggless version
Replace the eggs with homemade whipped cream. Whip 20 cl of full-fat liquid cream with the icing sugar, then fold it into the mascarpone.
Pear tiramisu
Replace the pears with apples. They will add an even more melting and sweet touch.
Adding speculoos
Replace the spoon biscuits with speculoos for a tangy flavour and an even more delicious texture.
Vegan version
Use vegetable mascarpone and replace the eggs with aquafaba (whipped chickpea water). Also adapt the caramel with
