Speculaas tiramisu with caramelized apple
Serves 2. An autumnal twist on tiramisu, with speculaas replacing the classic ladyfingers. Layers of mascarpone cream alternate with caramelised apple slices, softly cooked in cinnamon and brown sugar. The deep vanilla and caramel flavours of Rebels 0.0% alcohol-free rum enhance the sweetness of the speculaas tiramisu and add a warm, spicy depth.
Ingredients
- 200g speculaas
- 250g mascarpone
- 200ml whipped cream
- 3 tablespoons of icing sugar
- 3 apples, peeled, cored and thinly sliced
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 50g butter
- 100ml coffee, cooled (optional, for extra flavour)
- Rebels 0.0% Alcohol Free Rum (for sprinkling)
Preparation method
- Melt the butter in a skillet over medium heat. Add the apple slices, brown sugar, and cinnamon and cook until the apples are soft and caramelized, about 10 minutes. Let cool.
- Whip the cream with the icing sugar until soft peaks form. Add the mascarpone and whip until smooth and creamy.
- If you want a deeper flavour, you can briefly dip the speculaas in cooled coffee mixed with a dash of Rebels 0.0% Alcohol Free Rum. This gives an extra dimension to the dessert.
- Start with a layer of speculaas in a bowl or individual glasses. Cover with a layer of mascarpone cream and then a layer of caramelized apple. Repeat the layers and finish with a layer of mascarpone cream.
- Sprinkle the top with crumbled speculaas or a pinch of cinnamon. Let the tiramisu set in the fridge for at least 2 hours (preferably overnight).
