Description
Creamy Caramel Apple Tiramisu layered with cinnamon-spiced apples, mascarpone, apple-juice-soaked ladyfingers, caramel sauce and crunchy pecans. A cozy make-ahead fall dessert that's perfect for Thanksgiving and holiday entertaining.
Ingredients
🛒 Ingredients
Cooked Apple Layer
- 1 cup apple juice
- 3 cups apples, peeled and finely diced
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Tiramisu
- 1 batch homemade ladyfingers or 1 package store-bought ladyfingers
- 16 ounces mascarpone or dairy-free cream cheese
- 8 egg yolks
- 1 cup granulated sugar
- 16 ounces heavy cream
- 1 cup apple juice
- ½ cup water
- 1 cup apples, peeled and finely diced
- 8 ounces whipped topping
Topping
- ½ cup caramel sauce
- ½ cup chopped pecans
Instructions
Add the butter, diced apples, cinnamon and allspice to a medium saucepan over medium-low heat. Stir to coat, then add the apple juice, vanilla and sugar. Cook for about 20 minutes, stirring occasionally, until the apples are tender. Remove from the heat and cool completely.
Beat the egg yolks and sugar on high speed for approximately 5 minutes, until pale, thick and fluffy.
In a separate bowl, combine the mascarpone and heavy cream and mix until smooth. Fold in the egg-yolk mixture, then gently fold in the finely diced fresh apples.
Combine 1 cup apple juice and ½ cup water in a shallow bowl.
Quickly dip each ladyfinger into the apple juice mixture and arrange them snugly across the bottom of a 10 x 7-inch baking dish.
Spread half of the cooked apple mixture over the ladyfingers, followed by half of the mascarpone mixture.
Add another layer of dipped ladyfingers. Top with the remaining cooked apples and remaining mascarpone filling. Smooth the top.
Cover and refrigerate for at least 6 hours, or overnight for the best texture.
Spread the whipped topping over the chilled tiramisu. Drizzle with caramel sauce and sprinkle with chopped pecans. Serve chilled.
Notes
📝 Notes
- Apple choice: McIntosh gives you a softer, almost jammy apple layer, while Granny Smith provides tartness and firmer pieces. Using McIntosh + Granny Smith gives you both flavors and textures.
- Don't soak the ladyfingers. A quick dip in the apple juice mixture is enough; they'll continue softening while the tiramisu chills.
- Cool the cooked apples completely before assembling so the warm fruit doesn't loosen the mascarpone filling.
- Make ahead: The tiramisu requires at least 6 hours of chilling. Overnight works especially well.
- For maximum crunch, add the chopped pecans shortly before serving.
- Egg safety: The source recipe uses egg yolks without a cooking step. For a no-bake preparation containing uncooked or undercooked egg, use pasteurized eggs or pasteurized egg products.
The quantities, 10-serving yield, 25-minute prep, 20-minute cook time and 6-hour minimum chill are based on the supplied recipe.
10 x 7-inch baking dish, medium saucepan, mixing bowls, electric mixer, shallow bowl, rubber spatula
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake, Stovetop
- Cuisine: talian-Inspired / American