Ingredients
-
For the caramelised apples
-
For the mascarpone cream
-
Assemble the mini tiramisu
Steps
étape 1/3 : For the caramelised apples
- Peel and core the apples and dice very finely.
- Sprinkle the apple with lime juice.
- Caramelise the apples with butter and 15g sugar for about 10 minutes. At the end of the cooking time, add a few drops of lime juice.
- Leave to cool and then set aside in the fridge.
étape 2/3 : For the mascarpone cream
- Separate the egg whites from the yolks.
- Whisk the egg yolks with 55 g sugar until the mixture turns pale.
- Mix the mascarpone with the egg yolk mixture and the zest of 1 lemon and 1 tablespoon of lemon juice.
- Whisk the egg whites with a pinch of salt until stiff.
- Gently fold the egg whites into the mascarpone mixture.
- Place the mixture in the fridge for 2 hours.
étape 3/3 : Assemble the mini tiramisu
- Crush the speculoos biscuits into fine crumbs.
- In each glass, make alternate layers of some crushed biscuit, caramelised apple and citrus-mascarpone cream. Finish with a layer of cream and decorate with a little bit of caramelised apple, a sprinkle of crushed biscuits and lime zest.
- Serve immediately!
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For the caramelised apples
- 3 Pink Lady® apples
- 1 lime
- 15 g sugar
- 20 g butter
-
For the mascarpone cream
- 3 eggs
- 1 pinch of salt
- 1 lime
- 80 g sugar
- 250 g of mascarpone
-
Assemble the mini tiramisu
- 15 Speculoos biscuits
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