Ingredients

½ 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 ½-inch cubes

½ cup (100 grams) granulated sugar

6 large egg yolks

¼ teaspoon fine salt

2 cups (457 grams) heavy cream

1 pound (454 grams) mascarpone cheese

1 ½ 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 by heating ½ cup heavy cream in a medium saucepan over medium until boiling. Remove from heat and set aside. Alternatively, microwave the cream in a microwave-safe bowl for 1 minute until simmering.

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

Step 3: Add the diced apples to the caramel sauce. Simmer over medium heat, stirring occasionally, until apples soften, most liquid evaporates, and a thin caramel layer coats each piece (about 10 minutes). The caramel should be thick enough to leave a trail when dragging a spatula across the pan. Pour into a bowl and let cool to room temperature.

Step 4: Prepare the tiramisù base by bringing a few cups of water to a boil in a small pot, then reduce heat to maintain a simmer. In a medium bowl, whisk together ½ cup sugar, egg yolks, and salt. Place the bowl over the simmering water without touching the water and whisk constantly until the mixture is light, frothy, sugar is dissolved, 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 (about 3 minutes).

Step 6: Gradually add dollops of mascarpone cheese to the egg yolk mixture and whip until combined. Pour this mixture over the whipped cream and gently fold together using a silicone spatula until smooth and well incorporated.

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

Step 8: Make the ladyfinger soak by whisking the apple cider with ¼ cup of reserved caramel sauce in a bowl.

Step 9: Assemble the tiramisù in a 9-by-13-inch baking dish: Dip half the ladyfingers quickly into the caramel apple cider mixture and arrange them evenly on the bottom. Spread half the mascarpone mixture on top. Dip the remaining ladyfingers one by one and layer them on the mascarpone. Dollop the strained apple mixture over the ladyfingers and spread evenly. Top with the remaining mascarpone mixture. Cover and refrigerate for at least 6 hours or up to 3 days. Keep the leftover caramel sauce refrigerated.

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 a tart contrast, but you can swap for Fuji or Honeycrisp for a sweeter flavor.

For an alcohol-free treat, skip the traditional rum or coffee soak; the apple cider soak here adds a fresh twist.

Candied pecans add crunch and sweetness, but toasted walnuts or almonds also work well.

Be patient while cooking the caramel apple filling to achieve the right thickness and flavor depth.

Storage

Store the tiramisù covered in the refrigerator for up to 3 days. The flavors meld beautifully with time. Serve chilled, and if desired, let sit at room temperature for 10 minutes before serving. Leftover caramel sauce can be refrigerated separately for up to a week and gently reheated or drizzled cold.

FAQs

Can I prepare this tiramisù in advance?

Yes, it actually benefits from resting in the fridge for at least 6 hours and up to 3 days, allowing the flavors to meld beautifully.

What can I use instead of ladyfingers?

If you don’t have ladyfingers, you can substitute with sponge cake slices or even vanilla wafer cookies, though the texture and soak time may vary slightly.