French Dessert: Apple Crumble Tiramisu


Apples are still very much in season, but contrary to here in Japan, the cold days are around the corner back home and people are expecting slightly heartier if still smaller desserts!

Here is a simple recipe marrying English, French and Italian cuisines all at the same time:
Apple Crumble Tiramisu!

INGREDIENTS: for 6 persons

-Apples: 2 (Canada, golden, …)
-Semi-salted butter: 50 g
-Sugar: 2 tablespoons
-Mascarpone: 150 g
-Egg: 1
-Flemish speculoos (French spéculoos) or shortcrust biscuit (cookies)


-Peel the apples and cut them into small pieces.

-Put them on a frypan with butter and sugar.

-Fry them slowly on a small fire for 10 minutes. Then turn fire higher and cook, stirring all the time, fro 2~3 minutes. Let them cool and pour them at the bottom of six smallindividual ramequins or cupcake cups.

-Separate the yolk and white of the egg.
Mix the mascarpone with the yolk.
Beat the white into meringue with a pinch of salt.

-Mix the meringue delicately into the mascarpone cream so as not to break the air bubbles inside the meringue. Pour over the apples.
Leave inside of the fridge for a minimum of 3 hours or up to a mximum of 12 hours.

-Just before sercing top with a thin layer of crushed speculoos cookies.

-Drink an apple wine such as pineau or pommeau with it!

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6 thoughts on “French Dessert: Apple Crumble Tiramisu”

    1. Dear Penny!
      Cider is more like beer with plenty of natural fermentation gas.
      Pommeau and Pineau are real fruit wines with 15~18 degrees proof in alcohol!


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