Ingredients
Equipment
Method
- Peel and dice the apples into small cubes.
- Heat a pan over medium heat and add some butter.
- Toss in the diced apples and cook until golden brown.
- Stirr in two tablespoons of salted caramel sauce and cook for an additional 2-3 minutes.
- Set the caramelized apples aside to cool.
- Separate the egg whites from the yolks.
- In a mixing bowl, whisk the yolks with sugar until pale and fluffy.
- Gently fold in the mascarpone until smooth.
- In another bowl, whip egg whites to stiff peaks.
- Carefully fold the whipped whites into the mascarpone mixture.
- Brew strong coffee and let it cool slightly.
- Briefly dip each ladyfinger into the coffee, avoiding sogginess.
- Arrange the soaked ladyfingers at the bottom of your serving dish.
- Spread a layer of mascarpone cream over the ladyfingers.
- Top with half of the caramelized apples.
- Repeat the layers: another layer of ladyfingers, more cream, and the remaining apples.
- Finish with a dollop of mascarpone cream on top.
- Cover and refrigerate for at least 4 hours, ideally overnight.
- Before serving, drizzle salted caramel sauce over the top and garnish.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 100mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Notes
Use high-quality ingredients for the best flavor, especially mascarpone and caramel sauce. Don't rush the resting time for the best flavors. Experiment with different apple varieties for unique flavors. Store leftovers in an airtight container; it stays fresh for up to 3 days in the fridge. Consider freezing individual portions wrapped in plastic for longer storage.
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