Speculoos apple caramel salted butter trifle
12 speculoos biscuits
110 g Isigny PDO Crème Fraîche
100 g mascarpone
60 g Isigny PDO Butter
150 g sugar
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.