Mix the Mascarpone, sugar, liqueur and half of the yoghurt in a bowl, then add the cream and the rest of the yoghurt (do not stir too much to ensure that the mixture remains creamy).
Caramelise the sugar in a frying pan, add the honey and orange juice and briefly boil. Leave the mixture to cool and then add in the apple pieces.
Layer the tiramisù in a glass and then garnish with the caramelised apple pieces.
Recipe by: Restaurant THEDL / Hotel Botango