This Kahlua Caramel Mascarpone Dip is my new favorite thing for apple dipping! It’s decadent and sweet with a hint of Kahlua coffee flavor and pairs perfectly with tart green apples for dipping!
- FOR THE KAHLUA CARAMEL SAUCE:
- 1 cup brown sugar
- ⅓ cups Kahlua
- ¼ cups Salted butter
- 1 tbsp Vanilla extract
- FOR THE MASCARPONE DIP:
- 8 ounces, weight mascarpone cheese
- 2 tablespoons Granulated sugar
- ½ teaspoon Vanilla extract
- ½ cups Kahlua Caramel Sauce:
- ½ cups Cashews roasted, salted, chopped
- TO SERVE:
- 3 whole Granny Smith apples, sliced
- pinch of cinnamon
For the Kahlua Caramel Sauce:
In a saucepan over medium-low heat, combine all the ingredients. Whisk until the butter is melted and the mixture begins to bubble. Once bubbling, continue to cook for 5-6 minutes, whisking occasionally, until the caramel thickens slightly and the mixture is smooth. Remove from the heat, it will continue to thicken as the caramel cools.
For the mascarpone dip:
While the caramel sauce cools, combine the mascarpone cheese, powdered sugar and vanilla extract in a bowl. Spread on a serving dish and place in the fridge for 30 minutes.
The caramel should be at room temperature at this point, so spoon 1/2 cup of the caramel over the mascarpone dip. Return to refrigerator for 1 hour.
Sprinkle chopped cashews over the caramel layer and serve with apple slices. Drizzle more caramel on top if desired and sprinkle the apples with a little cinnamon. Serve immediately.