A recipe for small layered glasses. Photo credit: Elodie's Bakery.
Heat the butter in a pan until it sizzles. Sauté the apples for 5 to 6 minutes over medium heat, until they have a nice golden color.
Let cool off the heat.
Whip the heavy cream with the sugar until stiff peaks form in a mixing bowl.
In another bowl, whisk the mascarpone until smooth and add the salted caramel. Gently fold the whipped cream into the mascarpone.
Reduce the apple cakes into coarse crumbs.
Place some crumbs of apple cakes in the jars.
Add a spoonful of apples and then a bit of caramelized mascarpone cream.
Add a spoon of apples, then a bit of caramelized mascarpone cream.
To finish, keep refrigerated until serving.
0 servings
4
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