Apple and Gingerbread Tiramisu
Apple and Gingerbread Tiramisu is one of the best desserts I’ve tasted. It’s also quite perfect for Fall. You know, Fall, that time when poets tell you about freaking leaves and stuff. Fall isn’t about that, it’s about people giving you truckloads of apples, and you’ve got no idea what to do with it. So here I am, a true poet, and I offer you this prose.
Gingerbread and Apple Tiramisu:
Ingredients for about 10:
- 3 big apples
- 1 tablespoon of honey
- 30gr of butter
- 250gr of mascarpone (thick cream cheese, look it up)
- 3 eggs
- 50gr sugar
- 1 pack of vanilla sugar
- 1 teaspoon of cinnamon
- About 7 thick slices of gingerbread
- OR 20 speculoos biscuits (gingerbread cookies)
Skin and dice the apples. Small dices, it’s a lady’s dessert. Put them in a pan and brown them a bit, adding the honey, vanilla sugar and cinnamon. Let it caramelize, but don’t overdo it. When the apples are just the right colour but still juicy, drain them and keep the juice: you’ll need it later.
Separate the egg whites and yolks. Whisk the yolks with the sugar, then add the mascarpone. Beat the whites into stiff, stiff peaks and carefully add them to the mascarpone mixture.
Crumble the gingerbread in average pieces. Throw them in the pan you’ve used for the apples over medium low heat, adding the juice. Let it “brown” a bit, you should get the crumbles to somewhat harden on the outside but stay quite soft on the inside.
Now, pour half the gingerbread in whatever container you’ve chosen: it can be glasses, one for each guest, or just a plain old baking tray. If you plan to eat it all yourself in front of the TV, why not. Layer it with half the mascarpone blend, then the remaining gingerbread, the apples, and finally the second half of mascarpone.
Let it all set in the fridge for 2 hours at least. Serve with a sprinkle of cinnamon and a warm caramel or speculoos sauce. Or nothing, because it’s THAT good.
Best served with: Red Tea.