Ingredients :

• The mascarpone — Get one of decent quality — no need to look for an overpriced Italian brand, but absolutely avoid low-fat versions. They release water when cold and give a cream that lacks body. The texture should be thick, almost firm when you dip the spoon into it.
• The apples — Golden or Pink Lady, both work. The Golden is meltier and crushes a bit during cooking — a good thing here, as it blends naturally with the cream. The Pink Lady holds its shape better and keeps a tart side. Avoid Granny Smith, too acidic, and mealy apples that turn into mush.
• The salted butter caramel — Homemade is obviously better. But a good store-bought caramel does the job very well — provided you read the label. It must be truly salty, not just ‘slightly’. Traditional Breton brand, glass jar, dark caramel color: you’re on the right track.
• The ladyfingers — The secret: just one second of immersion on each side in the apple juice, no more. If you let them float for thirty seconds because you’re thinking of something else, they collapse during assembly and you get a mush rather than a clean layer.