Tiramisu with caramelised Savoie apples
Savoie IGP apples: The apples and pears of Savoie were the first French fruits to be granted IGP (or PGI – protected geographical designation) status by the EU. Environmental factors specific to the mountains – such as altitude, big temperature variations, and soils rich in mineral salts – give them a highly distinctive flavour profile.
For the caramelised apples:
- 3 Savoie IGP red apples
- 2tbs honey
- 40g butter
- 1 sachet vanilla sugar
- 1tsp cinnamon
For the cream:
- 3 eggs
- 200g mascarpone
- 50g sugar
For the assembly:
- 20 sponge fingers
- 1-2 cups of coffee
Peel the apples and dice finely.
Melt the butter in a non-stick pan and sauté the diced apple for 3 minutes. Add a drizzle of honey.
Add the vanilla sugar and a teaspoon of cinnamon.
Let the apples caramelise until golden.
Reserve the apples.
Separate the eggs.
Whisk the yolks with the sugar until the mixture turns pale.
Add the mascarpone and blend until uniform.
Whisk the whites into stiff peaks.
Fold delicately into the mascarpone mixture using a flexible spatula. Soak the sponge fingers in coffee.
Place half the fingers in small dessert jars.
Cover this layer with the mascarpone cream.
Add some caramelised diced apple.
Repeat these steps until the jars are full.
Top with a final layer of cream.
Refrigerate for at least 2 hours.
Recipe made by Stéphanie Iguna (Stephatable).