Some desserts reinvent themselves endlessly… Tiramisu is one of those desserts where you change one or two ingredients to get a completely different flavour…
With an apple liqueur and an apple compote, it turns into an autumn dessert.
For this recipe, I chose an aperitif made from a blend of Calvados and apple juice that my sister brought me back from holiday.
If you have nothing of the sort in your cupboards, don’t buy a wine you won’t use afterwards…. Buy a good apple juice. Use 10 cl for the recipe and drink the rest.
Peel the apples and cut them into quarters, put them in a pan with a glass of water. Cover and cook over high heat for a quarter of an hour. Take off the lid so the remaining water evaporates, add a tbsp of sugar and carry on cooking over high heat for a minute or two. Mash the apples with a fork and leave them to cool.
Break the sponge fingers and dip them in the apple spirit. Place them in large glasses.
Add the apples.
Separate the egg yolks and whites into two mixing bowls. Whisk the whites to stiff peaks.
Beat the yolks with the rest of the sugar for a minute or two. Add the mascarpone and gently fold in the egg whites.
Pour the mixture into the glasses.
Put in the fridge and wait at least 12 hours…. Serve chilled with a little cinnamon dusted over the tiramisu.
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