Ingredients

1/2 cup heavy cream

1 cup (200 grams) granulated sugar

4 tablespoons salted butter, cut into 1-inch cubes

2 pounds Granny Smith apples (4 to 5 apples), peeled and diced into 1/2-inch cubes

1/2 cup (100 grams) granulated sugar

6 large egg yolks

1/4 teaspoon fine salt

2 cups (457 grams) heavy cream

1 pound (454 grams) mascarpone cheese

1 1/2 cups fresh apple cider

2 (7-ounce) packages ladyfingers

1 cup store-bought candied pecans (optional), coarsely chopped

Instructions

Step 1: Make the caramel apple filling. Heat 1/2 cup heavy cream in a medium saucepan over medium heat until boiling, then remove from heat and set aside.

Step 2: In a large saucepan over medium-high heat, melt 1 cup sugar, stirring occasionally, until it becomes amber and completely liquid, about 4 minutes. Lower heat if sugar smokes. Carefully pour in the hot cream while stirring vigorously; the mixture will sputter. Add the butter and stir until melted and combined.

Step 3: Add the diced apples to the caramel. Simmer over medium heat, stirring occasionally, until apples soften and caramel thickens, about 10 minutes. The sauce should coat the apples with a thin caramel layer. Transfer to a bowl and let cool to room temperature.

Step 4: Prepare the tiramisù cream: Bring a few cups of water to a boil in a small pot, then reduce to a simmer. In a medium bowl, whisk together 6 egg yolks, 1/2 cup sugar, and salt. Place the bowl over the simmering water without touching it, and whisk constantly until mixture is light, frothy, and reaches 160°F (about 4 minutes). Remove and cool to room temperature.

Step 5: Whip 2 cups heavy cream to stiff peaks using an electric mixer or whisk, approximately 3 minutes.

Step 6: Gradually add dollops of mascarpone to the egg yolk mixture, mixing until smooth. Fold this mixture gently into the whipped cream with a silicone spatula until combined.

Step 7: Strain the caramel apple mixture through a mesh sieve into a bowl, reserving the caramel sauce.

Step 8: Make the ladyfinger soak by whisking together 1 1/2 cups apple cider and 1/4 cup reserved caramel sauce in a bowl.

Step 9: Assemble the tiramisù in a 9×13-inch baking dish: Quickly dunk half the ladyfingers in the apple cider soak and arrange them evenly on the bottom. Spread half the mascarpone mixture over the ladyfingers. Dunk the remaining ladyfingers and layer on top, then spread the strained apple mixture evenly over that. Top with remaining mascarpone mixture. Cover and refrigerate for at least 6 hours or up to 3 days.

Step 10: Before serving, drizzle the remaining caramel sauce over the tiramisù and sprinkle with candied pecans if desired.

Tips & Variations

Use Granny Smith apples for their tartness to balance the sweet caramel and cream.

If you prefer a boozy tiramisù, add a tablespoon of apple brandy to the ladyfinger soak.

Store-bought candied pecans add crunch, but toasted walnuts or almonds work well too.

Be patient with the caramel apple step; allowing the caramel to thicken properly ensures the best texture and flavor.

FAQs

Can I make this tiramisù ahead of time?

Yes, it’s actually best if made in advance. Letting it chill for at least 6 hours allows the flavors to meld and the ladyfingers to soften perfectly.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, a mixture of cream cheese and heavy cream can be used, but the texture and flavor will be slightly different from the classic creamy richness.