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How to make Caramel apple and custard tiramisu

Yield = 8
Prep time: 8:20
Cook time: 0:10
Total time: 8:30

Ingredients

  • 480g (2 cups) Pauls French Vanilla Double Thick Custard
  • 55g (1/4 cup, firmly packed) brown sugar
  • 250g tub mascarpone
  • 1 teaspoon vanilla bean paste
  • 3 teaspoons gelatine powder
  • 1 tablespoon instant coffee granules
  • 185ml (3/4 cup) warm water
  • 2 tablespoon Kahlúa Coffee Liqueur
  • 22 (220g) Di Leo Savoiardi (sponge finger biscuits)
  • 2 large pink lady apples
  • 100g butter
  • 70g (1/3 cup) caster sugar

Method

  • Step 1 Grease a 7cm-deep, 10 x 20cm loaf pan and line the base and sides with baking paper, allowing the paper to overhang 6cm above the sides.
  • Step 2 Use electric beaters to beat custard and brown sugar in a large bowl until smooth and well combined. Add mascarpone and vanilla. Beat until just combined.
  • Step 3 Place 2 tablespoons water in a small heatproof bowl. Sprinkle with gelatine. Stir until well combined. Place the bowl in a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up side of smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Beat gelatine mixture into custard mixture until well combined.
  • Step 4 Place coffee and warm water in a shallow bowl. Set aside until coffee dissolves. Stir in Kahlúa. Trim 1cm from the end of 7 biscuits. Working with 1 trimmed biscuit at a time, dip both sides into the coffee mixture. Use to line the base of the prepared pan crossways. Top with half the custard mixture and smooth the surface. Working with 7 untrimmed biscuits, 1 at a time, dip both sides into the coffee mixture. Arrange on top of the custard mixture to make another layer. Top with the remaining custard and smooth the surface. Repeat dipping with remaining biscuits to make a final biscuit layer, pressing down gently. Cover with the overhanging paper. Place in the fridge overnight to set.
  • Step 5 Cut each apple into 8 thick wedges, removing core. Melt the butter in a large frying pan over medium-low heat. Add the apples and sprinkle evenly with the caster sugar. Cook, turning occasionally, for 6-8 minutes or until just tender. Cover to keep warm.
  • Step 6 Turn the tiramisu onto a serving board or platter, tugging paper if necessary to release. Top with caramel apples. Stir the pan juices to combine then drizzle over the top to serve.