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Apple tiramisou with homemade topping
A reinvented tiramisou with caramelized apples, topped with a light cinnamon mascarpone cream and delicate biscuits (cat's tongues). It is assembled in indulgent layers and left to rest in the fridge for 3‑4 hours so the flavors meld.
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Critical Success Points
- • Caramelize the apples without burning them
- • Incorporate the cornstarch without boiling the sauce
- • Whip the egg whites correctly
- • Incorporate the whipped egg whites without deflating them
- • Soak the biscuits just enough for them to stay flexible but not soggy
Safety Warnings
- • Be careful of hot melted butter splatters
- • Handle raw eggs; consume the tiramisou after full refrigeration
- • Do not leave the sauce on the heat too long to avoid burning
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