Mascarpone, apple, and caramel verrines

Ingredients

4 servings

• 4 apples U punnet
• 1 box of ladyfingers U
• 15 g butter
• 15 cl heavy cream, very cold
• 150 g mascarpone
• 1 small jar of salted butter caramel
• 1 vanilla bean
• 1 tablespoon caster sugar

Steps

1. 1

   Peel the apples and cut them into small cubes.

2. 2

   Melt the butter in a pan. Add the caster sugar, apple cubes, and a tablespoon of water. Let the apple pieces cook until they are nice and soft.

3. 3

   Cut the vanilla bean in half lengthwise and scrape out the seeds using the tip of a knife.

4. 4

   Pour the cold heavy cream into a very cold mixing bowl. Add the vanilla seeds and whisk until it forms whipped cream. Incorporate the mascarpone and whisk again.

5. 5

   Then assemble the verrines: place a layer of apple at the bottom. Add a tablespoon of mascarpone cream, a spoonful of caramel, and cover with more apple pieces. Add a ladyfinger to each verrine just before serving.