Speculoos apple caramel salted butter trifle

Separate the egg yolks from the whites.

Beat the yolks with 50 g of sugar, then add the mascarpone and 100 g of Isigny PDO Crème Fraîche.

Beat the egg whites until stiff and mix gently with the previous mixture.

Put it all into a piping bag.

Peel the apples and cut them into small cubes.

Brown them in a frying pan with 20 g of Isigny PDO Butter and 20 g of sugar until they are coloured.

Salted butter caramel :

Heat 80 g of sugar in a saucepan over a medium heat to make a dry caramel.

In another saucepan, heat the remaining 10 g of Isigny PDO Crème Fraîche and stir into the caramel. Add 40 g of Isigny PDO butter, whisking to blend it all together well.

For the assembly :

Pipe out the cream, then position the biscuits (soaked beforehand in the orgeat syrup) followed by the apple cubes, and repeat as many times as necessary.

Finish with a generous drizzle of salted butter caramel on top.

Enjoy !