Ingredients
For the filling
- 4 leaves gelatine
- 250ml double cream
- 360g cream cheese
- 150g mascarpone
- 100g icing sugar
- 1 tsp vanilla bean paste
For the crumble
- 25g flour
- 25g brown sugar
- 15g butter
For the toffee sauce
- 100g caster sugar
- 100ml double cream
For the caramelised apples
- 25g butter
- 1 tbsp sugar
- 2 bramley apples, cored and...
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