Baba au calvados arrangé, vanilla mascarpone whipped cream, caramelized apples |

Preparation time: 90 min

Preheat your Oven at 375 °F

• Syrup

  Bring the syrup to the boil in a saucepan, stop cooking, cover with cling film and leave to infuse.

  Soak the Baba

  Dip the cold Baba into your warm syrup and let it swell, keeping an eye on it as you press lightly with your fingers.

  Carefully remove the Baba with a skimmer.

• Baba biscuit

  In a bowl, whisk the egg yolks with the sugar (100g), add the milk, then the melted butter.

  Sift the flour, mix the baking powder with it, add to the first mix in the bowl, mix again.

  Beat the egg whites until stiff (bird's beak), folding in the sugar (50g). Fold the meringue into the bowl using a Maryse.

  Butter individual molds of your choice, filling to 3/4 with Baba cookies. Bake in a hot oven for approximately 20 minutes.

• Mascarpone cream

  Whip the cream with a whisk in a chilled container and set aside in the fridge.

  In a bowl, whisk the Mascarpone cheese with the sugar and vanilla, then gently fold in the whipped cream.

• Caramelized apples

  Peel and core the apples and cut into quarters (4).

  In a frying pan, melt the butter, add some of the sugar, once lightly caramelized, add the apple wedges, sprinkle with the remaining sugar.

  Caramelize the apple wedges.