Skin and dice the apples. Small dices, it’s a lady’s dessert. Put them in a pan and brown them a bit, adding the honey, vanilla sugar and cinnamon. Let it caramelize, but don’t overdo it. When the apples are just the right colour but still juicy, drain them and keep the juice: you’ll need it later.
Separate the egg whites and yolks. Whisk the yolks with the sugar, then add the mascarpone. Beat the whites into stiff, stiff peaks and carefully add them to the mascarpone mixture.
Crumble the gingerbread in average pieces. Throw them in the pan you’ve used for the apples over medium low heat, adding the juice. Let it “brown” a bit, you should get the crumbles to somewhat harden on the outside but stay quite soft on the inside.
Now, pour half the gingerbread in whatever container you’ve chosen: it can be glasses, one for each guest, or just a plain old baking tray. If you plan to eat it all yourself in front of the TV, why not. Layer it with half the mascarpone blend, then the remaining gingerbread, the apples, and finally the second half of mascarpone.
Let it all set in the fridge for 2 hours at least. Serve with a sprinkle of cinnamon and a warm caramel or speculoos sauce. Or nothing, because it’s THAT good.
Best served with:
As it's often the case, red tea will be a nice companion drink. Since tiramisu often are made with coffee, a cup of it wouldn't be out of place here either.