A festive spin on traditional tiramisu, with cinnamon apples, speculoos cookies and caramel sauce.
Cinnamon Apple Layer
- 2 medium apples
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 100g speculoos cookies (3.5oz)
- 2 egg yolks
- 80g white granulated sugar (1/3 cup)
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 500g mascarpone (2 and 1/4 cups)
- caramel sauce for garnishing
- dried apples for garnishing, optional
- For the cinnamon apple layer, peel the apples and chop into bite size pieces.
- Add a small amount of water to a saucepan and sauté the apples for about 3 minutes or until they start to get soft. Then add the brown sugar, cinnamon, cloves and vanilla extract. Cook until apples have broken down and most of the liquid has evaporated, then remove from heat.
- For the speculoos layer, place the speculoos cookies into a ziplock bag and crush them with a rolling pin.
- For the mascarpone cream, beat the egg yolks and sugar with a hand mixer until pale and fluffy. Then add in the rum, vanilla extract and mascarpone and beat until the cream is smooth.
- Layer the tiramisu in clean glasses. Start off with the mascarpone cream and add the cinnamon apples on top, then the crushed cookies (reserve some for garnishing) and then another mascarpone layer.
- Chill in the fridge for at least 4 hours or up to 2 days. Top each glass off with caramel sauce and extra crushed cookies right before serving. Optionally add dried apple slices as decor.
Store in the fridge for up to 5 days.