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Tiramisu caramel beurre salé et pommes poêlées

Ce tiramisu caramel beurre salé et pommes poêlées est une version gourmande et originale du célèbre dessert italien. Les pommes fondantes légèrement caramélisées se marient parfaitement avec la douceur de la crème mascarpone et l’intensité du caramel au beurre salé. Avec ses biscuits moelleux imbibés et sa crème aérienne, ce dessert offre un équilibre parfait entre textures et saveurs, idéal pour terminer un repas sur une note élégante et réconfortante.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: European, Italian
Ingredients Method Notes

Ingredients
  

Pommes poêlées
  • 3 pieces apples peeled and diced
  • 20 g butter
  • 1 pinch salt
Crème tiramisu
  • 250 g mascarpone
  • 200 ml heavy cream very cold
  • 80 g sugar
  • 1 packet vanilla sugar
Montage
  • 200 g ladyfinger biscuits
  • 200 ml salted butter caramel sauce
  • 100 ml coffee or milk for soaking biscuits

Method
 

  1. Peel the apples, remove the cores, and cut them into small cubes.
  2. Melt the butter in a frying pan over medium heat. Add the diced apples and cook for about 8 to 10 minutes until tender and lightly caramelized. Add a small pinch of salt, then let them cool completely.
  3. In a mixing bowl, whisk together the mascarpone, sugar, and vanilla sugar until smooth and creamy.
  4. In a separate bowl, whip the very cold heavy cream until firm peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture using a spatula, mixing from bottom to top to keep the texture light and airy.
  6. Pour the coffee or milk into a shallow dish. Quickly dip the ladyfinger biscuits into the liquid so they become lightly soaked but not soggy.
  7. Arrange a layer of soaked biscuits at the bottom of the serving glasses or dish.
  8. Add a layer of the cooled sautéed apples and drizzle generously with salted caramel sauce.
  9. Spread a layer of mascarpone cream over the apples and smooth the surface.
  10. Repeat the layers of biscuits, apples, caramel, and mascarpone cream until the ingredients are used.
  11. Finish with a final layer of mascarpone cream and drizzle additional salted caramel on top for decoration.
  12. Refrigerate for at least 4 hours, preferably overnight, before serving so the flavors blend perfectly.

Notes

For extra flavor, add a pinch of cinnamon to the apples while cooking. You can also add crushed speculoos or shortbread biscuits between the layers for more texture. If you prefer a non-coffee version, soak the biscuits in milk or apple juice instead. This dessert tastes even better after resting overnight in the refrigerator.