Recipe for 6 people:
. 3 apples
. 3 pears
. 3 eggs
. 250 g of mascarpone
. 30 g of liquid cream
. 40 g of butter
. 25 cl of mild Normandy cider
. 18 spoon cookies
. 180 g of sugar
. 1 tsp. liquid vanilla
Blanch the egg yolks by whipping them with 80g of sugar. Add the mascarpone and vanilla and whip to obtain a creamy cream.
Beat the whites until stiff and gently mix the two preparations. Book fresh.
Put the liquid cream to heat. Melt 80g of sugar in a saucepan without stirring until it turns a nice golden color. Add the liquid cream to obtain a smooth caramel sauce.
Peel and seed apples and the pearsthen cut them into thin quarters. Fry them in a pan with the butter and the remaining sugar, until they are tender and slightly caramelized.
Pour a caramel background in glasses or cups and arrange a few spoonfuls of caramelized fruit. Add a layer of mascarpone cream and cover with three biscuits soaked in cider. Cover with cream and finish with apples and caramel.
Book in the fridge at least 4 hours. When serving, do not hesitate to sprinkle chopped dried fruits to decorate.
Enjoy with mild Normandy cider.