Caramelised apple and cinnamon tiramisù

Updated at: Sun, 12 Nov 2023 16:54:17 GMT

Step 1

In a large heat resistant bowl beat the yolks with sugar and amaretto than place the bowl over a pot of gently simmering water. Cook while mixing on a bain-marie for about 5/7 minutes. The eggs are cooked at 80 degrees Celsius but that could also be simply checked by the look of the sabayon. It needs to be creamy and thick, exactly like a custard.

Step 2

Let it cool and fold in gently the mascarpone and whipped cream.

Step 3

Let it set in the fridge for 45 mins.

Step 4

Dice the apples thinly and melt the butter and sugar in a pan. Add the apples straight away and cook on medium heat until soft and lightly browned (about 5 minutes). If for any reason the caramel start to crystalize drain the apples straight away, add a splash of cream to the caramel and let it simmer until smooth. Now put the apples back into the caramel sauce.

Step 5

Add a touch of cinnamon and a little pinch of salt.

Step 6

Dip the lady fingers in the coffee (add a splash of amaretto liqueur to the coffee too) and build the tiramisu as you wish in glasses or in a large tray to be scooped after.

Step 7

Make sure to alternate layers of mousse, with coffee soaked savoiardi and caramelized apples.

Step 8

It is good practice to let the tiramisù set in the fridge for a few hours if you can before serving.

Step 9

Dust with a mix of cocoa and cinnamon and sprinkle crushed amaretti just before serving.

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