Speculoos apple caramel salted butter trifle

Speculoos apple caramel salted butter trifle with Isigny PDO Butter


Serves 4


20 minutes




12 speculoos biscuits

110 g Isigny PDO Crème Fraîche

100 g mascarpone

60 g Isigny PDO Butter

2 apples

150 g sugar

2 eggs

10 cl orgeat syrup


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 !