Caramelized Apple and Mascarpone Cream Verrines
By Wafa — 100+ tested recipes
Caramelized apple verrines with mascarpone whipped cream are a simple, elegant, and incredibly indulgent dessert, offering a beautiful contrast between the melting apples and the smoothness of the cream.
Ingredients
- 4 apples
- 40 g butter
- 40 g sugar
- 1 tsp cinnamon
- a few ladyfingers (boudoirs)
- a little milk (for soaking)
- 130 g mascarpone
- 25 cl heavy cream (35% fat)
- 30 g powdered sugar
Instructions
- 1Peel the 4 apples, remove the cores, and cut them into small dice. (Choose varieties like Golden Delicious or Gala that hold their shape well during cooking.)
- 2In a skillet, melt 40 g of butter over medium heat. Add the apples, then sprinkle in 40 g of sugar and 1 teaspoon of cinnamon. Stir and cook for 10 to 12 minutes until the apples are tender and lightly caramelized. Let cool.
- 3In a chilled mixing bowl, pour 130 g of mascarpone and 25 cl of heavy liquid cream (35% fat). Start whisking at medium speed. When the cream begins to thicken, add 30 g of powdered sugar. Continue whisking until you obtain a firm whipped cream. (Place your bowl and whisks in the refrigerator for 15 minutes beforehand for a perfect set.)
- 4To assemble, first place a layer of mascarpone cream at the bottom of each glass (verrine). Add a layer of caramelized apples, then a layer of biscuits briefly dipped in milk. Repeat the layers until the glasses are full.
Video
Tips
- For a family-style version, you can assemble the recipe in a large dish like an eggless tiramisu.
- Soak the ladyfingers very briefly to prevent them from falling apart.
- You can add a spoonful of salted butter caramel for even more indulgence.
Substitutions
- ladyfingers → speculoos or Breton shortbread (palets bretons) — For a spicier taste and a crunchy texture.
Nutrition
Frequently asked questions
Can I prepare the verrines in advance?
Yes, you can prepare the verrines 4 to 6 hours in advance. Keep them in the refrigerator until serving. However, avoid making them the day before, as the biscuits might soak up too much moisture and lose their texture.
How do I prevent the mascarpone whipped cream from collapsing?
To achieve a stable whipped cream, use cream with 35% fat content, place your bowl in the refrigerator before whisking, and whip the cream until firm without letting it become grainy. spinning.
Can I replace the ladyfingers?
Yes, several alternatives work very well. You can use crushed speculoos, shortbread cookies, Breton galettes, or even crunchy granola (add at the last moment). Adapt according to the level of crunch you want to bring to your verrines.
Can the verrines be frozen?
No, it is not recommended. The mascarpone whipped cream would lose its texture upon thawing, and the biscuits would become soggy.
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