We love picnics and meals al fresco, and apple tiramisu in a jar is the ideal dessert to transport in a bag and eat in the park or at the beach. This version with Pink Lady® apples and salted caramel sauce is a delicious twist on the much-loved dessert. Grab a canette of Mirabeau Prêt-à-Porter Rosé and you’re all set!
Prepare the salted caramel sauce: heat sugar and water in a saucepan over medium heat (no stirring needed). When the mixture takes on a nice amber colour, remove the saucepan from the heat. Add the salted butter in small pieces until melted, then the cream. Place back on the heat and bring to a boil for about 5 minutes until smooth. Transfer into a bowl and set aside to cool and thicken up.
Peel and core the apples then dice them. Place in a pan with the butter and cook until golden. Add 30g of the sugar and cook for about 15 minutes, or until the apples are soft and caramelised, stirring occasionally. You might need to add a couple of tbsp of water if the apples and caramel stick to the pan too much. Once cooked, leave to cool.
In a bowl, whisk together the egg yolks with the remaining sugar until the mixture whitens. Add the mascarpone and whisk until smooth. Beat the egg whites with a pinch of salt until stiff and incorporate them gently to the egg mixture.
Take 4 large clean jars (or 6 smaller ones) and place some crumbled shortbread at the bottom. Add 1 tbsp of salted caramel sauce, a layer of caramelised apples, a layer of mascarpone mixture, and repeat. Finish with some salted caramel sauce on the top. Close the jars and leave to rest in the fridge for at least two hours before serving. Et voilà! Enjoy al fresco with a canette of Mirabeau Prêt-à-Porter Rosé.