Caramel Apple Tiramisu

Get ready for a delicious fall-inspired twist on a classic dessert. This caramel apple tiramisu swaps coffee for spiced apple cider and layers in caramelized apples and caramel mascarpone for the ultimate cozy dessert.

Watch how to make this

Ingredients

• Apple cider: Replaces the traditional coffee/espresso in tiramisu and provides apple flavor. while also softening the ladyfingers.
• Granny Smith apples: Chosen for their tartness and firm texture that holds up during cooking without becoming mushy.
• Mascarpone: The signature creamy, slightly tangy cheese that defines tiramisu texture is much richer and smoother than cream cheese.
• Caramel sauce: Provides the caramel flavor profile and additional sweetness in the mascarpone filling.
• Ladyfingers: These light, absorbent cookies soak up the spiced cider while maintaining enough integrity to create distinct layers.

Substitutions and variations

• Fruit: Try this dessert with pears instead of apples and pear cider instead of apple cider.
• Toppings: You can sprinkle chopped pecans or crushed Biscoff cookies for a fun topping.

Recipe

Print Recipe

5 from 2 votes

Caramel Apple Tiramisu

Total Time5 hours hrs

Course: Dessert

Cuisine: American

Keyword: cake

Servings: 12

Author: Christine Ma

Ingredients

Apple pie filling

• 3 tablespoons butter (42 grams)
• ¼ cup brown sugar (50 grams)
• 4 cups peeled and chopped granny smith apples (450 grams)
• ½ teaspoon cinnamon

Spiced apple cider

• 2 cups apple cider (500 ml)
• 1 clove
• 1 allspice
• 1 cinnamon stick

Caramel mascarpone

• 1 ½ cups heavy cream (375 ml)
• ½ cup powdered sugar (65 grams)
• 1 pound mascarpone
• ⅔ cup caramel sauce (220 grams)

Remaining ingredients

• 7 ounces ladyfingers
• extra caramel for serving optional

Instructions

• Make apple pie filling. Melt butter in a medium saucepot over medium heat. Add brown sugar, stirring until dissolved. Add apples and cinnamon and bring to a simmer. Continue to cook for 8-10 minutes or until apples are softened and almost all of the liquid has evaporated. Remove from heat and let cool completely.
• Combine apple cider, clove, allspice, and cinnamon stick in a medium saucepot. Bring to a boil over high heat, reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely. Discard spices.
• Combine heavy cream with powdered sugar in the bowl of a stand mixer. Whip until stiff peaks form.
• In a separate bowl, beat together mascarpone and caramel sauce until smooth. Add whipped cream and fold until well combined.
• Assemble tiramisu. Dip half of the ladyfingers in the spiced apple cider and arrange in an even layer of a 7x11-inch baking dish. Spread a third of the caramel mascarpone on top followed by half of the apples. Repeat with the remaining ingredients, finishing with caramel mascarpone on top. Transfer to the refridgerator and chill for at least 4 hours or overnight.
• Remove from the refrigerator before serving and drizzle caramel sauce on top if desired.

Notes

The apple pie filling and spiced apple cider can be prepared 2 days in advance.

Step-by-step instructions

Step 1: Cook apples

There are a few components to make this caramel apple tiramisu, but they all come together quickly. Let's start with the item that takes the longest to cool, the caramelized apples.

Melt butter in a medium saucepot, then stir in brown sugar until it dissolves completely. Then, add peeled and chopped Granny Smith apples along with cinnamon, and let everything simmer for about 8-10 minutes.

Once most of the liquid has evaporated and the apples are tender, they're ready.

Make sure to let this cool completely before using it to prevent melting the mascarpone layer when assembling.

Step 2: Prepare apple cider

While your apples are cooling, it's time to make the spiced apple cider that replaces the traditional coffee in tiramisu. This step is surprisingly simple but makes such a difference in flavor.

Combine apple cider with whole clove, allspice, and a cinnamon stick in a saucepot, bring it to a boil, then let it simmer on low for 10 minutes. The whole house will smell incredible!

Once it's done, let it cool completely and remove those whole spices - you want the flavor they've infused, not the actual spices getting in the way when you're dipping your ladyfingers.

Feel free to make both components up to 2 days before assembling the dessert.

Step 3: Make filling

Now, this is where things get really luxurious. For the caramel mascarpone, start by whipping your heavy cream with powdered sugar until you get stiff peaks. This helps create that light, airy texture that makes tiramisu so special.

In a separate bowl, beat together the mascarpone and caramel sauce until it's completely smooth. I used store-bought caramel sauce, but you can also use homemade. Just make sure the sauce isn't too thick, or it'll be harder to incorporate.

Then, fold the whipped cream into the mascarpone mixture until everything is well combined.

Be gentle here - you want to maintain that fluffy texture you worked so hard to create.

Step 4: Assemble tiramisu

Now for the fun part - putting it all together! Dip half of your ladyfingers in the spiced apple cider (don't let them get too soggy, just a quick dip on each side) and arrange them in an even layer in your 7x11-inch baking dish.

Spread about a third of your caramel mascarpone mixture on top, followed by half of those gorgeous caramelized apples. Repeat the process with the remaining ladyfingers, another layer of mascarpone, the rest of the apples, and finish with the final layer of that dreamy caramel mascarpone on top.

Work quickly, but don't rush the dipping process. You want the ladyfingers to absorb some of that spiced cider flavor, but if they get too saturated, they'll fall apart in your hands.

Also, it helps to use an offset spatula to spread your layers evenly. It makes all the difference in getting clean, beautiful slices later.

Once you're done assembling, transfer the caramel apple tiramisu to the refrigerator for at least 4 hours, but overnight is even better. The waiting is the hardest part, but it's so worth it when you get those perfect, set layers that slice cleanly and taste absolutely incredible.

The final touch? A drizzle of extra caramel sauce right before serving, because let's be honest, you can never have too much caramel!

I loved how this fall dessert tasted like apple pie and cake all in one. The little bits of cinnamon-spiced apples with the perfect amount of creamy caramel and slightly tart ladyfingers is one combination I didn't know I needed. Divine!

Make-ahead and storage tips

• Make-ahead: This dessert is best made ahead, so I recommend preparing it the day before serving. You can also prepare the apple filling and spiced apple cider two days before.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 5 days.

Frequently asked questions

More apple dessert recipes

Looking for more apple desserts? Try these: