Apple Tiramisu

Preparation

1. Apple compote: cut the apples into pieces, pour 70g of liquid “SIROP DE LIÈGE” and half of the cinnamon, and cook over low heat. Keep some small pieces of whole apples for decoration. Let it cool completely.
2. Separate the egg yolks from the whites.
3. Mix the yolks with 25g of sugar to obtain a ribbon. Add the mascarpone and stir until the mixture is smooth.
4. Whip the cream and add it to the mascarpone mixture.
5. Make a meringue with the egg whites and 25g of sugar.
6. Gently fold the beaten egg whites into the rest of the preparation with a wooden spatula, without mixing abruptly.
7. In a dish (or individual glass), arrange a layer of the mixture, then the well-chilled compote, the biscuits, and finish with another layer of the mixture. Let it rest in the fridge for 2 hours. Before serving, decorate with some caramelized apple pieces and drizzle with liquid “SIROP DE LIÈGE”.