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An Italian dessert with fall flavors
Salted caramel and pan-fried apple tiramisu is a warm, sweet, and original take on the famous Italian dessert. Forget the classic coffee and cocoa duo: here, melting apples, smooth caramel, and crunchy biscuits enhance the traditional mascarpone cream. This twisted tiramisu is a pure indulgence, perfect for surprising your guests in any season, but especially in fall or winter.
Creamy, melt-in-the-mouth, fruity, and slightly crunchy with every spoonful, this dessert ticks all the boxes for sweet pleasure!
Ingredients for 6 to 8 verrines
For the mascarpone cream:
250 g mascarpone
2 eggs
60 g sugar
1 sachet vanilla sugar
For the pan-fried apples:
3 apples (Golden, Pink Lady, or other sweet variety)
20 g butter
2 tbsp. 1 tbsp sugar
1 pinch cinnamon (optional)
For the salted butter caramel:
100g sugar
50g semi-salted butter
100cl full-fat single cream
Others:
Speculoos or ladyfingers
Cocoa powder for finishing
Whipped cream and a few diced apples for decoration (optional)
Preparation steps
1. Homemade salted butter caramel
In a heavy-bottomed saucepan, pour the sugar and melt it over medium heat without stirring. Once golden, add the butter in pieces and whisk vigorously. Then pour in the previously heated single cream in a thin stream, continuing to whisk to avoid splashing. Let it thicken for a few minutes and set aside off the heat.
2. Melting pan-fried apples
Peel, core, and cut the apples into small cubes. Heat a pan with the butter, then add the apples and sugar. Sauté them until tender and golden. If you like a spicy touch, sprinkle with a pinch of cinnamon at the end of cooking.
3. Light Mascarpone Cream
Separate the egg whites from the yolks. Whisk the egg yolks with the sugar and vanilla sugar until pale and fluffy. Gently fold in the mascarpone to form a smooth cream. Beat the egg whites until stiff peaks form and gently fold them into the mascarpone cream using a spatula.
4. Assembling the Gourmet Tiramisu
Crumble a few speculoos biscuits into the bottom of each glass. Add a layer of mascarpone cream, then drizzle with salted caramel. Then arrange a layer of pan-fried apples, still warm or already cooled. Repeat the process a second time: biscuits, cream, caramel, apples.
Finish with a final layer of cream, dust with cocoa powder, and, if desired, add a rosette of whipped cream and a few diced apples for decoration.
5. Rest and Serve
Place your verrines in the refrigerator for at least 4 hours, ideally overnight. This resting time is crucial for the flavors to blend perfectly and the texture to firm up.
When ready to serve, dust lightly with cocoa, add a touch of caramel or whipped cream, and enjoy!
Why do we love this version of tiramisu?
It combines melt-in-your-mouth, crunchy, and creamy textures.
The salted butter caramel brings an intense and comforting flavor.
The caramelized apples add a delicate fruity touch.
The whole thing can be prepared in advance, making it perfect for large gatherings.
Arranged in verrines for an elegant and individual presentation.
Possible variations:
Replace the apples with poached pears or pan-fried bananas.
Add a layer of crunch (praline, crumble, crushed nuts).
For a quick version, use ready-made caramel.
You can make an egg-free version by replacing the mascarpone cream with mascarpone Chantilly cream (mascarpone + whipped cream).
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