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.