Apple Tiramisu Verrines
Preparation
1. Prepare the cream
In a large bowl, whisk the mascarpone with the sugar and vanilla sugar until smooth and creamy.
Add the cold cream and beat again until the mixture becomes thick and firm.
2. Prepare the biscuit soak
In a shallow dish, mix the apple juice, apple purée, and lemon juice.
Briefly dip the ladyfingers into the mixture, ensuring they absorb some liquid without becoming too soft.
3. Assemble the verrines
Place a layer of soaked biscuits at the bottom of 4 verrines.
Alternate layers of biscuits and cream, finishing with a layer of cream.
4. Garnish and chill
Dust with cocoa powder and top with fresh berries if desired.
Refrigerate for at least 2 hours before serving.
Bioitalia Tip: For an extra touch of indulgence, sprinkle some cinnamon or crumbled biscuits on top.
Ingredients
- 1 cup (250 ml) apple juice
- 3/4 cup (200 ml) apple purée
- 1 cup (250 g) mascarpone
- 1/2 cup (100 g) sugar
- 1 tbsp (15 ml) vanilla sugar
- 20 to 24 ladyfinger biscuits (Boudoirs)
- 1/2 cup (100 ml) 35% cream
- 1 tbsp (15 ml) lemon juice
