Kahlua Caramel Mascarpone Apple Dip

For the Kahlua caramel sauce:
In a saucepan over medium low heat, combine all ingredients. Whisk until butter is melted and mixture begins to bubble. Once bubbling, continue to cook for 5–6 minutes, whisking occasionally until caramel thickens slightly and mixture is smooth. Take off heat, it will continue to thicken while caramel cools.

For the mascarpone dip:
While caramel sauce is cooling, combine mascarpone cheese, powdered sugar and vanilla extract in a bowl. Spread on a serving plate and place in the fridge for 30 minutes.

The caramel should be at room temperature by this point, so pour 1/2 cup of caramel over mascarpone dip. Place back in the fridge for 1 hour.

Sprinkle chopped cashews over caramel layer and serve with sliced apples. Drizzle more caramel on top if desired and sprinkle apples with a little cinnamon. Serve immediately.