• 30min
  • 0min
  • Easy
  • 4 Servings
0 vote


For the caramelised apples
  • 3 Pink Lady® apples
  • 1 lime
  • 15 g sugar
  • 20 g butter
For the mascarpone cream
  • 3 eggs
  • 1 pinch of salt
  • 1 lime
  • 80 g sugar
  • 250 g mascarpone cream
Assemble the mini tiramisu
  • 15 Speculoos biscuits


For the caramelised apples
  1. Peel and core the apples and dice very finely.
  2. Sprinkle the apple with lime juice.
  3. Caramelise the apples with butter and 15g sugar for about 10 minutes. At the end of the cooking time, add a few drops of lime juice.
  4. Leave to cool and then set aside in the fridge.
For the mascarpone cream
  1. Separate the egg whites from the yolks.
  2. Whisk the egg yolks with 55 g sugar until the mixture turns pale.
  3. Mix the mascarpone with the egg yolk mixture and the zest of 1 lemon and 1 tablespoon of lemon juice.
  4. Whisk the egg whites with a pinch of salt until stiff.
  5. Gently fold the egg whites into the mascarpone mixture.
  6. Place the mixture in the fridge for 2 hours.
Assemble the mini tiramisu
  1. Crush the speculoos biscuits into fine crumbs.
  2. In each glass, make alternate layers of some crushed biscuit, caramelised apple and citrus-mascarpone cream. Finish with a layer of cream and decorate with a little bit of caramelised apple, a sprinkle of crushed biscuits and lime zest.
  3. Serve immediately!

Pink Lady® top tip

Don’t hesitate to vary the flavours according to the season – for example, you could use fresh ginger, mixed spice or vanilla to flavour the apples!

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