Apple tiramisou with homemade topping

Ingredients

• 3 pieces Apples (peeled, cored and cut into small dice)
• 30 g Unsalted butter (cut into small pieces)
• 100 g Brown sugar (well packed)
• 15 g Cornstarch (maïzena) (diluted in cold water before use)
• 300 ml Cold water (used to dissolve the cornstarch)
• 2 tsp Ground cinnamon (one teaspoon for the sauce, one for the cream)
• 1 tbsp Maple syrup (optional, for extra caramel)
• 3 pieces Eggs (separate whites from yolks)
• 75 g Granulated sugar (to incorporate into egg yolks)
• 250 g Mascarpone (at room temperature)
• 200 g Cat's tongue biscuits (about 20 very thin biscuits)
• 200 ml Whole milk (to lightly soak the biscuits)
• 1 pinch Salt (for the egg whites)

Instructions

1. Prepare the apples

   Peel the 3 apples, remove the core and cut into small dice about 5 mm.

   Time: PT5M

2. Melt the butter

   Place the saucepan over medium heat, add 30 g of butter and let it melt completely before adding the apples.

   Time: PT2M

   Temperature: Moyen

3. Caramelize the apples

   Add the apple dice, 100 g of brown sugar, 1 tsp of cinnamon and, if desired, 1 tbsp of maple syrup. Cook for 10‑15 minutes, stirring regularly until the apples are tender and well caramelized.

   Time: PT15M

   Temperature: Moyen

4. Prepare the cornstarch mixture

   In a small bowl, dissolve 15 g of cornstarch in 300 ml of cold water, whisking until smooth.

   Time: PT3M

5. Thicken the sauce

   Pour the cornstarch mixture into the saucepan, stirring constantly. The sauce thickens in 1‑2 minutes, then remove from heat.

   Time: PT3M

   Temperature: Moyen

6. Separate the eggs

   Separate the whites from the yolks of the 3 eggs into two separate bowls.

   Time: PT5M

7. Whisk the yolks with sugar

   Whisk the yolks with 75 g of sugar until the mixture lightens and becomes frothy (about 4 minutes).

   Time: PT4M

8. Incorporate the mascarpone and cinnamon

   Add 250 g of mascarpone and 1 tsp of cinnamon to the whisked yolks, whisk until a smooth cream forms.

   Time: PT3M

9. Whip the egg whites

   Add a pinch of salt to the whites and whisk until stiff peaks form (about 5 minutes).

   Time: PT5M

10. Lighten the cream

    Fold a small portion of the whipped whites into the yolk mixture to loosen it, then gently fold in the remaining whipped whites with a spatula, lifting the mixture.

    Time: PT5M

11. Pipe the cream

    Transfer the mascarpone cream into a piping bag fitted with a plain tip.

    Time: PT2M

12. Soak the biscuits

    Pour the milk into a bowl and quickly dip the cat's tongue biscuits (or ladyfingers) on each side, just enough to moisten without softening them.

    Time: PT3M

13. Assemble the tiramisou

    In the serving dish, lay a first layer of soaked biscuits, add a layer of apple sauce, then a layer of mascarpone cream. Repeat to obtain 4 layers of biscuits, 3 layers of sauce and 3 of cream, finishing with a cream layer.

    Time: PT10M

14. Finishing

    Drizzle a stream of apple sauce in the center of the tiramisou and generously sprinkle ground cinnamon.

    Time: PT2M

15. Chill

    Cover the dish and place in the refrigerator for 3 to 4 hours before serving so the flavors meld and the texture firms up.

    Time: PT3H

    Temperature: 4°C

Nutrition Facts

Calories

580

Protein

8 g

Carbohydrates

80 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Apples: Pears
• Instead of Unsalted butter: Margarine
• Instead of Brown sugar: White sugar + molasses
• Instead of Cornstarch (maïzena): Arrow-root
• Instead of Ground cinnamon: Powdered vanilla
• Instead of Maple syrup: Honey
• Instead of Eggs: Pasteurized eggs
• Instead of Granulated sugar: Caster sugar
• Instead of Mascarpone: Cream cheese
• Instead of Cat's tongue biscuits: Ladyfingers, Speculoos
• Instead of Whole milk: Semi-skimmed milk

Equipment Needed

• Medium saucepan
• Mixing bowl(s)
• Whisk
• Silicone spatula
• Piping bag
• Serving dish (glass or gratin dish)
• Chef's knife
• Cutting board
• Measuring teaspoon
• Kitchen scale
• Lemon press (optional) (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use firm apples (Granny Smith or Pink Lady) for better shape
• Chill the bowl before whipping the egg whites for optimal volume
• Sprinkle the cinnamon just before serving to preserve its aroma

Troubleshooting

Storage

Refrigerator: Keep covered in the refrigerator for a maximum of 2 days.

Freezer: Not recommended; the biscuit texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Apple sauce can be prepared 1 day ahead and kept refrigerated
• Mascarpone cream can be kept in the refrigerator for 12 hours before assembly
• Assemble the tiramisou on the day of service to prevent the biscuits from becoming too soft