There are several varieties of the Italian tiramisu dessert. One of these unconventional recipes for this dish is apple tiramisu. This delicacy will certainly please your guests.
It is necessary
- - Savoyardi cookies (20 pcs.);
- - apples (4 pcs.);
- - sugar (75 g);
- - butter (50 g);
- - cinnamon.
- For the cream:
- - mascarpone cheese (250 g);
- - sugar (50 g);
- - eggs (3 pcs.);
- - Baileys liqueur (2 tablespoons).
- For syrup:
- - milk (150 ml);
- - sugar (30 g);
- - boiling water (2 tablespoons).
Instructions
Step 1
To prepare the cream, take 3 eggs and separate the whites from the yolks. Combine the yolks with 30 g of sugar, place them in a water bath and beat for 5-7 minutes until a thick and viscous mass is formed, pour 2 tbsp. tablespoons of Baileys liqueur, then remove from the water bath and cool. Add mascarpone cheese to the whipped yolks and alter everything carefully. In a separate bowl, knead the proteins with 20 g of granulated sugar, whisking until a stable foam is formed. Gently combine both mixtures with each other and mix until smooth.
Step 2
Next, you need to prepare a syrup to soak the cookies. To do this, melt 30 g of sugar in a small saucepan until a thick brown mass is obtained, then pour in 150 ml of milk and 2 tbsp. spoons of boiling water. Mix all the components thoroughly without removing the pan from the heat. Cool the finished syrup and filter through a strainer.
Step 3
Wash the apples, peel and cut into small slices. As for the preparation of the syrup, melt 75 g of sugar by adding a little boiling water. Dip the sliced apples into the resulting syrup, sprinkle with a little cinnamon and cook over low heat until the juice evaporates. Remove the pan from heat and add 50 g of butter to it, mix everything and cool.
Step 4
Dip the cookies in syrup, spread it with cream, and put a few pieces of caramelized apples on top. We repeat again all the layers in the same order, cover the top layer with cream and sprinkle it with ground cinnamon.
Step 5
We put the apple tiramisu in the refrigerator for several hours so that it is properly soaked, after which the dessert is ready for use.
