• Make the apple pie filling: Add all the ingredients into a pan, give it a quick mix and cook it over medium heat. Cover and cook until the apples have softened, the sugar has melted and caramelized, and all the water has reduced. Set the filling aside until it cools down.
  200 grams Granny Smith apples, 60 grams packed brown sugar, 1 tsp cinnamon powder, 1/2 tsp salt

Salted Caramel Sauce

• Add the sugar in a saucepan and cook it on medium heat, stirring often with a silicone spatula.
  200 grams white granulated sugar
• As soon as the sugar is completely melted and turns to an amber color, add the cold butter and whisk until combined, then simmer for one minute.
  90 grams butter, cold and cubed
• Add the cream (be careful as it may splatter), and whisk again, then let it simmer for another 1-2 minutes.
  120 ml liquid whipping cream
• Take off the heat and mix in the salt, then let the caramel cool at room temperature.
  1 tsp salt

Mascarpone Cream

• Prepare a double boiler: Fill a small saucepan halfway with water and let it come to a boil. Place a heat-proof bowl on top of the saucepan, making sure the saucepan is not touching the water. Reduce the heat.
• Remove the bowl from the double boiler and add the egg yolks and sugar in it. Give it a quick whisk and place the bowl back on the double boiler and whisk continuously with an electric mixer until the mixture becomes pale and creamy. Set the egg mixture aside until it cools down.
  3 egg yolks, 60 grams white granulated sugar
• Once the egg mixture has cooled down, add the mascarpone and vanilla and whisk again until fully combined.
  300 grams mascarpone cheese, 1 tsp vanilla
• In another bowl, whisk the liquid whipping cream to stiff peaks, then fold it into the mascarpone cream with a silicone spatula in two intervals. make sure you are doing this slowly and gently to retain the airiness of the whipped cream.
  240 ml liquid whipping cream

Assembly

• Add a thin, even layer of the salted caramel sauce at the bottom of the dish, then top it with a layer of coffee-soaked ladyfinger biscuits. Make sure not to dip the biscuits in the coffee for more than 5 seconds.
  200 ml milk-based coffee, 400 grams ladyfinger biscuits
• Top the biscuits with a thick layer of the mascarpone cream, then add the apple pie filling and the salted caramel sauce and spread it across evenly. Repeat the steps, finishing with a layer of the mascarpone cream.
• For the single-serve version, add only one layer of the apple pie filling and caramel, and top it with another layer of the ladyfinger biscuits and mascarpone cream.
• Let it chill for 4-6 hours until completely set, top with chopped nuts of your choice, and enjoy.
  Chopped nuts of choice