This Caramel Apple Pie Tiramisu is a fall lovers dream come true. It’s made with layers of coffee-soaked ladyfinger biscuits, rich mascarpone cream, cinnamon-spiced apple pie filling, and salted caramel sauce. Each bite feels like a cozy autumn day, and it’s also super easy to make – no baking required!
White traditional Tiramisu will always be the OG, the internet is now filled with many unique tiramisu recipes with exciting flavor additions like chocolate, nuts, fruits, and more. And personally, I love that! To be completely honest, I am not the biggest fan of a traditional Tiramisu; I find it almost..bland, which is why I am truly enjoying all these different variations of Tiramisu.
As autumn (aka apple season) comes around, I thought, why not give Tiramisu an apple pie twist? The principles of this Tiramisu remain the same – layers of coffee soaked ladyfinger biscuits and mascarpone cream, but with the addition of a layer of apple pie filling and salted caramel.
Let me tell you, the combination of these flavors is a match made in heaven. The rich and luscious mascarpone cream pairs beautifully with the caramelized and tart apple pie filling with notes of cinnamon, and the salted caramel takes the dessert to a whole new level. If you’re a cinnamon-apple-caramel fan, you will absolutely love this apple pie tiramisu.
My favorite part about this recipe is how simple it is. Yes, it does consist of three different components that need to be made, but each one is as simple as it gets. Plus, if you don’t want to make caramel, you can use store bought caramel sauce. I won’t tell anyone, I promise!
So let’s get into the details of the recipe.
Apple Pie Filling
The apple filling is super simple to make and uses only four ingredients – apples (of course), brown sugar, cinnamon, and salt.
Here’s how to make the apple pie filling for the Tiramisu.
- Add all the ingredients in a pan and mix them together, then cook on medium heat. The sugar will start to melt and caramelize as it cooks.
- Cover the pan and cook until the apples have softened and the water has been absorbed. You should have a thick apple filling at the end. Let it cool down before using.
I recommend using Granny Smith Apples (the green ones) as they give a slight tartness to the filling which balances the sweetness of the mascarpone cream. Also, make sure to chop the apples into small pieces so that there aren’t any big chunks in the dessert.
Salted Caramel Sauce
This one’s probably the one that’s gonna intimidate the most of you, but don’t worry because I have a very simple caramel recipe. But if you don’t wanna make it at home (although I highly recommend making it at home), you can always use the store bought kind.
This salted caramel recipe is made with only 4 ingredients – sugar, butter, heavy cream, and salt, and comes together in 15 minutes.
Here is how to make the salted caramel sauce.
- Add the sugar in a saucepan then place it on medium heat. Keep stirring the sugar occasionally to make sure it’s melting evenly.
- As soon as the sugar melts completely and reaches an amber color (pay attention here or it will burn), add the butter and whisk until combined, then let it simmer for just a minute.
- Now add the cream (be careful as it may splash), and whisk again until combined, then let the caramel simmer for another minute. Don’t cook it for too long or the caramel will become too thick as it cools down.
- Turn the heat off and mix the salt into the caramel sauce. Let it cool down before using.
Mascarpone Cream
There are many different ways of making the mascarpone cream layer for a Tiramisu. The traditional way is to use egg yolks whipped with cream and mascarpone cream and folded in with whipped egg whites. However, I personally don’t like that version of the cream as much as I find it more airy than creamy, it lacks the lusciousness and I also know that many people do not prefer eating raw eggs.
My recipe uses egg yolks, sugar, mascarpone, and whipped cream and results in a rich and delicious cream layer that pairs perfectly with the apple pie filling. It’s also super easy to make.
Here’s how to make the mascarpone cream layer for the Tiramisu.
- Set up a double boiler by filling a saucepan with water and bringing it a boil.
- Take a heat-proof bowl that fits over the saucepan with boiling water and add the egg yolks and sugar in it. Give it a quick whisk and place it over the double boiler, reducing the heat to low.
- Whisk the egg yolk and sugar with an electric mixer while it’s placed on top pf the double boiler until the mixture becomes pale and creamy. This process will cook the egg yolks and ensure you are not eating raw egg.
- Let the egg mixture cool down to room temperature, then add the mascarpone cheese to it and mix again until fully combined.
- Whip the heavy whipping cream to stiff peaks and fold it into the mascarpone cream mixture using a silicone spatula in two intervals. Make sure you are doing this slowly and gently to retain the airiness of the whipped cream. Once it’s all combined, you should have a thick and creamy mixture.
Assembling The Apple Pie Tiramisu
Once all the layers are ready, it’s time to assemble the tiramisu.
You can choose to do it in single-serve bowls like I did, or go the traditional route of setting it in a large glass or steel dish. Either way, it’s going to taste delicious!
Here’s how to assemble the Apple Pie Tiramisu.
- Add the salted caramel sauce at the bottom, making a thin layer across the dish evenly.
- Dip the ladyfinger biscuits in the coffee and create a layer at the bottom of the dish. For this tiramisu, use a milk-based coffee, preferably with a caramel flavor. I use a bottled caramel latter and it worked perfectly. You can also use an instant caramel coffee sachet mixed with milk. Make sure not to dip each biscuit in the coffee for more than 5-10 seconds.
- Top the ladyfinger biscuits layer with a thick layer of the mascarpone cream, spreading it across evenly.
- Add the apple pie filling on top, then top it with more salted caramel sauce and spread it across evenly. Repeat the process until you reach the top of your dish.
- For the single serve version, add only one layer of the apple pie filling and the caramel, then top it with another layer of the ladyfinger biscuits and mascarpone cream.
- Chill for 4-6 hours, until completely set, top with nuts of your choice, and enjoy.
Remember, you can make it any shape, size, or form you like. The recipe makes 1 full size or four single-serve cups. You can always double or half it according to your preference.
So, what are you waiting for? Let’s make the coziest fall dessert ever!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Apple Pie Tiramisu
Equipment
- Electric or stand mixer
- Silicone spatula
- Nonstick pan
- 7×7" glass dish or 4 single-serve bowls
Ingredients
Apple Pie Filling
- 200 grams Granny Smith apples chopped finely
- 60 grams packed brown sugar
- 1 tsp cinnamon powder
- 1/2 tsp salt
Salted Caramel Sauce
- 200 grams white granulated sugar
- 90 grams butter, cold and cubed
- 120 ml liquid whipping cream
- 1 tsp salt
Mascarpone Cream
- 3 egg yolks
- 60 grams white granulated sugar
- 300 grams mascarpone cheese
- 1 tsp vanilla
- 240 ml liquid whipping cream
Assembly
- 200 ml milk-based coffee preferably caramel-flavored
- 400 grams ladyfinger biscuits
- Chopped nuts of choice for garnish
Instructions
- Make the apple pie filling: Add all the ingredients into a pan, give it a quick mix and cook it over medium heat. Cover and cook until the apples have softened, the sugar has melted and caramelized, and all the water has reduced. Set the filling aside until it cools down.200 grams Granny Smith apples, 60 grams packed brown sugar, 1 tsp cinnamon powder, 1/2 tsp salt
Salted Caramel Sauce
- Add the sugar in a saucepan and cook it on medium heat, stirring often with a silicone spatula.200 grams white granulated sugar
- As soon as the sugar is completely melted and turns to an amber color, add the cold butter and whisk until combined, then simmer for one minute.90 grams butter, cold and cubed
- Add the cream (be careful as it may splatter), and whisk again, then let it simmer for another 1-2 minutes.120 ml liquid whipping cream
- Take off the heat and mix in the salt, then let the caramel cool at room temperature.1 tsp salt
Mascarpone Cream
- Prepare a double boiler: Fill a small saucepan halfway with water and let it come to a boil. Place a heat-proof bowl on top of the saucepan, making sure the saucepan is not touching the water. Reduce the heat.
- Remove the bowl from the double boiler and add the egg yolks and sugar in it. Give it a quick whisk and place the bowl back on the double boiler and whisk continuously with an electric mixer until the mixture becomes pale and creamy. Set the egg mixture aside until it cools down.3 egg yolks, 60 grams white granulated sugar
- Once the egg mixture has cooled down, add the mascarpone and vanilla and whisk again until fully combined.300 grams mascarpone cheese, 1 tsp vanilla
- In another bowl, whisk the liquid whipping cream to stiff peaks, then fold it into the mascarpone cream with a silicone spatula in two intervals. make sure you are doing this slowly and gently to retain the airiness of the whipped cream.240 ml liquid whipping cream
Assembly
- Add a thin, even layer of the salted caramel sauce at the bottom of the dish, then top it with a layer of coffee-soaked ladyfinger biscuits. Make sure not to dip the biscuits in the coffee for more than 5 seconds.200 ml milk-based coffee, 400 grams ladyfinger biscuits
- Top the biscuits with a thick layer of the mascarpone cream, then add the apple pie filling and the salted caramel sauce and spread it across evenly. Repeat the steps, finishing with a layer of the mascarpone cream.
- For the single-serve version, add only one layer of the apple pie filling and caramel, and top it with another layer of the ladyfinger biscuits and mascarpone cream.
- Let it chill for 4-6 hours until completely set, top with chopped nuts of your choice, and enjoy.Chopped nuts of choice
Notes
- Don’t over cook the caramel or it will thicken too much as it cools.
- When mixing the egg yolks and sugar over the double boiler, make sure to whisk continuously or the egg yolks will scramble.
- Fold the whipped cream into the mascarpone mixture gently to retain the airiness of the whipped cream, or the final product will he thick and dense instead of rich and airy.
- Make sure all the components have cooled down before you start assembling the tiramisu, or the cream will melt.
- Use a milk-based coffee, preferably with a caramel flavor. I used a bottled caramel latte but you can also an instant caramel coffee mixed with milk.
- Soak the ladyfinger biscuits in the coffee only for 5 seconds or they will soak in too much liquid and release the liquid as the tiramisu is setting.
This is definitely one of my top 5 desserts now, and if you love apples, I really hope you give it a try because you will absolutely love it±
If you give it a try, don’t forget to let me know how you liked it in the comments , and of course, share it with me on Instagram.
Until next time!
I love apples in a dessert. Must definitely try this one