FOR THE CARAMELIZED APPLES Put sugar in a pan and melt under heat. Stir as little as possible, but simply wait until the sugar is liquid. Add apple pieces, lemon juice, and cinnamon, stir to combine, and let melt into the caramel for 3 minutes. Remove from heat, set aside and allow to cool.
400 g Apples, 2 tbspn Raw cane sugar, ½ tbspn Cinnamon, 60 ml Lemon juice
For the MASCARPONE place all ingredients (except xanthan gum) in a high-powered blender and blend to a fine cream. At the end (optional) add xanthan gum, mix again briefly. Set aside.
200 g Cashews, 250 g Vegetable yogurt, 80 ml maple syrup, ¼ tbspn Bourbon vanilla, 1 Pinch of salt, ¼ tbspn Xanthan Gum, 15 ml Lemon juice
TIRAMISU layer, prepare dessert glasses for this and crumble 2/3 of the speculoos into small pieces. Pour a sip of espresso over the top. Divide evenly among all the glasses. Top each with 1 heaping tablespoon of caramelized apples. Pour in 1-2 tablespoons of mascarpone and repeat until all ingredients are used.
150 g vegan speculoos, 150 ml Espresso
Cover and place in the refrigerator. Allow to infuse for at least 4 hours or preferably overnight.
Dust with optional cocoa just before serving.
Cocoa powder, Optional for a Christmas flavor 1 tsp cinnamon
Store leftovers in an airtight container in the refrigerator for up to 3 days. However, fresh is best.