Description
This Caramel Apple Tiramisù combines the classic Italian dessert with a delightful autumn twist by incorporating caramelized Granny Smith apples and apple cider-soaked ladyfingers. Layers of creamy mascarpone and rich caramel apple filling come together to create a luscious, beautifully textured treat perfect for festive occasions or cozy evenings.
Ingredients
Scale
Caramel Apple Filling
- 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
Tiramisù Mixture
- 6 large egg yolks
- 1/4 teaspoon fine salt
- 2 cups (457 grams) heavy cream
- 1 pound (454 grams) mascarpone cheese
Assembly
- 1 1/2 cups fresh apple cider
- 2 (7-ounce) packages ladyfingers
- 1 cup store-bought candied pecans (optional), coarsely chopped
Instructions
- Make the caramel apple filling: Heat the heavy cream in a medium saucepan over medium heat until it boils, then remove from heat and set aside. Alternatively, microwave the cream for 1 minute until simmering.
- Create the caramel base: In a large saucepan over medium-high heat, melt 1 cup granulated sugar, stirring occasionally with a silicone spatula, until it turns amber and fully liquefies, about 4 minutes. Lower heat if sugar begins to smoke. While stirring vigorously, carefully pour in the hot cream; the mixture will sputter. Add butter and stir until fully incorporated.
- Cook the apples: Add diced Granny Smith apples to the caramel sauce. The apples will release juices, thinning the caramel. Simmer stirring occasionally until apples soften, liquid mostly evaporates, and caramel thickens enough to leave a trail when spatula drags across the pan bottom, about 10 minutes. Transfer to a bowl and cool to room temperature.
- Prepare the egg custard: Bring water to a simmer in a small pot. In a medium bowl, whisk together sugar, egg yolks, and salt. Place the bowl over the simmering water, making sure it doesn’t touch the water, and whisk constantly until the mixture is light, frothy, sugar dissolves, and it reaches 160°F (71°C), about 4 minutes. Set aside to cool to room temperature.
- Whip the heavy cream: Using an electric mixer or whisk, beat the heavy cream until stiff peaks form, about 3 minutes.
- Combine mascarpone and egg custard: Gradually add mascarpone cheese in dollops to the egg yolk mixture, whipping until smooth. Fold this mixture gently into the whipped cream using a silicone spatula until fully combined.
- Strain the apple mixture: Place a mesh sieve over a bowl and strain the caramel apple mixture, reserving the caramel sauce separately.
- Make the ladyfinger soak: In a bowl, whisk together the fresh apple cider and 1/4 cup of the reserved caramel sauce.
- Assemble the tiramisù: Quickly dunk half the ladyfingers one at a time into the caramel apple cider mixture and layer them evenly at the bottom of a 9-by-13-inch baking dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Dunk the remaining ladyfingers in the soak and arrange on top. Spread the strained apple mixture evenly over the ladyfingers, then top with the remaining mascarpone mixture. Cover and refrigerate at least 6 hours or up to 3 days.
- Serve: Before serving, drizzle the remaining caramel sauce over the top and sprinkle with candied pecans if desired.
Notes
- Use Granny Smith apples for a tart contrast to the sweet caramel.
- Ensure the egg yolk mixture reaches 160°F to safely cook the eggs.
- The dessert needs at least 6 hours chilling to set properly.
- Candied pecans add a nice crunch but can be omitted for nut-free diets.
- Keep caramel sauce refrigerated separately to drizzle fresh before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: caramel apple tiramisù, caramel tiramisù, apple tiramisù, Italian dessert, fall dessert, mascarpone dessert, ladyfinger dessert
