A cozy dessert for the cooler months, this caramel apple tiramisu is made for sharing. Ladyfingers are dipped in reduced apple cider with a splash of brandy, then layered with cinnamon apples, salted caramel and clouds of whipped mascarpone. While the recipe might read as a little fussy, most of it can be made ahead. It’s best assembled the night before, so it’s ready to carry off to a potluck or fall gathering.
Bakers Schedule
Day 1
Make the apple filling and the salted caramel. Once both have cooled, cover them and store them in the fridge. If you’re making your own ladyfingers, bake them today too, and keep them in an airtight container once cooled.
Day 2
Make the apple cider and brandy soak, and let it cool completely. Take the caramel out of the fridge so it comes to room temperature and drizzles easily. Whip the mascarpone cream, assemble the tiramisu, then cover and refrigerate it overnight.
Day 3
Drizzle with more salted caramel just before serving.
Notes
• Use a firm apple that holds its shape as it cooks, like Honeycrisp, Fuji or Granny Smith. Softer varieties tend to cook down into applesauce before they’re tender.
•The brandy can be left out if you’re serving little ones. The reduced cider has plenty of apple flavor on its own.
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Caramel Apple Tiramisu
Description
Serves 8–10
Ingredients
Apple Filling
4½ cups (680 g) peeled, cored and finely diced apples
2 tablespoons (28 g) unsalted butter
½ cup (100 g) light brown sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Juice of ½ lemon
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) water
1 teaspoon vanilla extract
Apple Cider & Brandy Soak
3 cups (720 ml) apple cider
2 tablespoons (30 ml) brandy
Salted Caramel Sauce
1 cup (198 g) granulated sugar
2 tablespoons (30 ml) water
6 tablespoons (85 g) unsalted butter
½ cup (120 ml) heavy cream
½ teaspoon salt
2 teaspoons vanilla extract
Mascarpone Cream
2 cups (450 g) mascarpone
2 cups (480 ml) heavy cream
¼ cup (50 g) granulated sugar
Assembly
Approximately 26 ladyfingers, homemade or store-bought
Instructions
Apple Filling
1. Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cook for 5 minutes, stirring occasionally, until the sugar dissolves and the apples begin to soften.
2. Reduce the heat to medium-low, cover and cook for 15–20 minutes, stirring occasionally, until the apples are completely tender but still hold their shape.
3. Stir the cornstarch and water together in a small bowl. Pour over the apples and cook uncovered for 1–2 minutes, stirring gently, until the sauce has thickened. Stir in the vanilla and remove from the heat.
4. Transfer to a bowl and cool completely.
Apple Cider & Brandy Soak
1. Pour the apple cider into a small saucepan and simmer until reduced by half, to 1½ cups. Remove from the heat, stir in the brandy and allow to cool completely.
Salted Caramel Sauce
1. Combine the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color.
2. Remove from the heat and carefully whisk in the butter, followed by the heavy cream. Stir in the salt and vanilla. Allow to cool completely.
Mascarpone Cream
1. Beat the mascarpone and sugar together until smooth. Gradually pour in the heavy cream and continue whipping until soft peaks form.
Assembly
1. One by one, dip the ladyfingers into the cooled apple cider and brandy mixture, about 1–2 seconds per side. Lay them in an even layer in your serving dish — an 8×8-inch square, a similar-sized baking dish, or individual ramekins or glasses.
2. Spread half the cooked apples over the ladyfingers and drizzle lightly with salted caramel. Spread half the mascarpone cream over the top.
3. Repeat with another layer of soaked ladyfingers, the rest of the apples, more caramel and the remaining mascarpone cream.
4. Cover and refrigerate for at least 6 hours, or preferably overnight.
5. Before serving, drizzle with additional salted caramel sauce.
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