I LOVE tiramisu. It is so moist and creamy and these are my two favourite things when it comes to cakes. A few days ago I was looking at my fruit basket full of crunchy apples and idea was born. While nothing beats fresh fruit taste there is something about that winter combo: apples and cinnamon. Wrapped up with mascarpone and a hint of rum this apple tiramisu really becomes something special. Every bite literally melts in your mouth.
- 200gr lady fingers
- 0,5 kg apples
- 20 gr butter
- 1 tbsp sugar (optional)
- 1 tsp cinnamon
For the cream:
- 250 gr mascarpone
- 3 egg yolks
- 2 egg whites
- 5 tbsp sugar
- Pinch of salt
For milk syrup:
- About 400 ml milk
- 2 tbsp rum
- About 30 gr speculaas
Put butter, grated apples and cinnamon in a pot and cook for 10 minutes on medium heat. Apples I’ve used were very sweet, but if your apples are a bit tart put 1 tbsp of sugar in.
Remove from the heat and allow to cool.
Mix egg yolks with sugar until thick and light in colour, for about 3 minutes. Add mascarpone and mix well. In another mixing bowl, mix egg whites with a pinch of salt.
Gently fold in the egg whites into the mascarpone mixture using cooking spatula.
Heat the milk (it should be warm but not hot) and add 2 tbsp of rum.
Take the oven dish (27x18cm).
Soak each lady finger in the milk syrup and arrange them to cover the bottom of the dish.
Gently spread apple mixture over it and cover with half of the mascarpone cream.
Arrange another layer of soaked lady fingers and spread the other half of the mascarpone cream over it.
Cool in the fridge and sprinkle with ground speculaas before serving.