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Caramel Apple Tiramisù Recipe

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★★★★★

4.6 from 135 reviews

This Caramel Apple Tiramisù is a delightful twist on the classic Italian dessert, blending rich mascarpone cream with tender caramel-coated Granny Smith apples and crisp ladyfingers soaked in spiced apple cider. The luscious caramel sauce ties it all together, creating a perfect balance of creamy, fruity, and sweet flavors – an ideal dessert for autumn or any festive occasion.

Ingredients

Scale

Caramel Apple Filling

  • 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

Tiramisù Mixture

  • 6 large egg yolks
  • ¼ teaspoon fine salt
  • 2 cups (457 grams) heavy cream
  • 1 pound (454 grams) mascarpone cheese

Assembly

  • 1 ½ cups fresh apple cider
  • 2 (7-ounce) packages ladyfingers
  • 1 cup store-bought candied pecans (optional), coarsely chopped

Instructions

  1. Make the caramel apple filling: In a medium saucepan, heat the ½ cup heavy cream over medium heat until it reaches a boiling point, then remove from heat and set aside. Alternatively, microwave cream for 1 minute until simmering.
  2. Create the caramel sauce: In a large saucepan over medium-high heat, add 1 cup sugar and melt it, stirring occasionally with a silicone spatula until the sugar becomes amber and fully liquid, about 4 minutes. Reduce heat if sugar starts to smoke. While stirring vigorously, carefully pour in the hot cream; the mixture will sputter. Add the 4 tablespoons butter cubes and stir until fully incorporated.
  3. Cook the apples in caramel: Add the diced Granny Smith apples and ½ cup sugar to the caramel sauce. The apples will release juice, thinning the caramel. Bring to a simmer and cook over medium heat, stirring occasionally, until apples soften, most liquid evaporates, and caramel thickens enough to leave a trail when spatula drags across the pan’s bottom—approximately 10 minutes. Pour into a bowl and let cool to room temperature.
  4. Prepare the egg yolk mixture: Bring a few cups of water to a boil in a small pot, then reduce heat to maintain simmer. In a medium bowl, whisk together 6 egg yolks, ¼ teaspoon salt, and sugar until combined. Place the bowl over the simmering water ensuring the bottom does not touch the water. Whisk constantly until mixture is light, frothy, sugar dissolves, and reaches 160°F (71°C), around 4 minutes. Set aside to cool to room temperature.
  5. Whip the heavy cream: Using an electric mixer or whisk, whip 2 cups heavy cream to stiff peaks, about 3 minutes.
  6. Combine mascarpone with egg yolks: Gradually add dollops of mascarpone to the egg yolk mixture using an electric mixer, whipping until smooth. Pour this mixture over the whipped cream and gently fold together using a silicone spatula, scraping sides and bottom until fully combined.
  7. Strain the apple mixture: Place a mesh sieve over a bowl and strain the cooled caramel apple mixture to separate the liquid caramel sauce from the apple pieces. Reserve the caramel sauce.
  8. Make the ladyfinger soak: In a bowl, whisk together 1 ½ cups apple cider and ¼ cup reserved caramel sauce until combined.
  9. Assemble the tiramisù: Quickly dip half the ladyfingers one by one into the caramel apple cider soak and arrange them in a single layer in a 9-by-13-inch baking dish. Spread half the mascarpone mixture evenly over the ladyfingers. Dip the remaining ladyfingers and layer on top. Spread the strained apple pieces evenly over the ladyfingers, then top with the remaining mascarpone mixture. Cover and refrigerate for at least 6 hours or up to 3 days.
  10. Serve: Just before serving, drizzle the remaining caramel sauce over the tiramisù and sprinkle with chopped candied pecans if desired.

Notes

  • Use Granny Smith apples for a tart contrast that balances the sweetness of the caramel.
  • Whisk the egg yolks gently over simmering water to cook safely without scrambling.
  • Patience in thickening the caramel apple mixture is essential for a creamy, smooth texture.
  • The dessert improves in flavor and texture after chilling for several hours.
  • Candied pecans add a nice crunch but are optional for nut-free variations.
  • Store any leftover caramel sauce separately and refrigerate for up to one week.

Keywords: Caramel Apple Tiramisù, tiramisù recipe, apple dessert, caramel dessert, mascarpone dessert, autumn dessert

Find it online: https://flavorsbymaya.com/caramel-apple-tiramisu-recipe/