Gourmet Tiramisu with Caramel, Salted Butter, and Sautéed Apples: A Creative Twist on the Italian Classic

Melt the sugar in a pan over medium heat until it turns golden brown.

Add the butter and stir until it melts completely.

Carefully add the cream and stir well. Season with a pinch of salt. Let the caramel simmer on low heat until it thickens slightly. Remove from the heat and let it cool.

Prepare the Sautéed Apples:

Peel, core, and slice the apples thinly.

Melt the butter in a pan and sauté the apple slices until tender and lightly caramelized. Sprinkle with cinnamon and sugar, then cook for a few more minutes until the apples are golden brown. Remove from the heat and set aside.

Make the Tiramisu:

In a bowl, whisk the egg yolks with sugar and vanilla extract until fluffy.

Add the mascarpone and mix until smooth.

Whip the heavy cream until stiff peaks form and gently fold it into the mascarpone mixture.

In a separate bowl, beat the egg whites until stiff peaks form and carefully fold them into the mascarpone mixture.

Soak the Ladyfingers:

Briefly dip the ladyfingers in the cooled coffee and arrange them in a baking dish.

Layer the Tiramisu:

Spread a layer of mascarpone cream over the soaked ladyfingers.

Add a layer of sautéed apples on top.

Drizzle some caramel sauce over the apples.

Top with another layer of soaked ladyfingers and mascarpone cream.

Chill:

Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow it to set and the flavors to meld together.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.