Tiramisu with Miss Chef® Apple purée and raspberry coulis

Apple sauce:

1. Wash, peel and core 8 apples. Cut them into large cubes.
2. Cook the apples with the water, butter and the two split and scraped out vanilla pods in a saucepan over a low heat.
3. Stir regularly.
4. After 30 minutes, check that it is cooked, and then remove the vanilla pods and blend the apples. Leave to cool.
5. Set aside in the fridge.

Roast apples:

1. Wash, peel and core 4 apples. Cut them into cubes and put them in a saucepan with a little water and the sugar.
2. Cook on a low heat for 12 minutes.
3. Cut the sponge into disks with a pastry cutter of that is the same diameter as the serving verrines. Cut 3 per dessert.
4. Soak the slices of sponge in the raspberry coulis and put in the fridge.

Mascarpone cream:

1. Separate the eggs.
2. Whisk the caster sugar, vanilla sugar and egg yolks together until creamy and pale, add the mascarpone and mix well.
3. Whisk the egg whites into snowy peaks, adding a pinch of salt towards the end.
4. Fold the whites carefully into the yolk, sugar and mascarpone mixture using a spatula.
5. Fill a piping bag and put it in the fridge.

Presentation:

Put some purée at the bottom of a verrine, cover with a sponge disk and then add a layer of roast apple and a layer of mascarpone cream. Repeat, finishing with a sponge disk topped with mascarpone cream.

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