This week I’m bringing you a twist on some traditional desserts, a Fall twist that is with the addition of apples to both. Up first an Apple Tiramisu, and later this week an Apple Crisp Cheesecake.
So, where did the idea for an Apple Tiramisu come from? Well, I had a pack of ladyfingers that were quickly approaching their expiration date and while I was planning on making a traditional tiramisu with them, I started to think that maybe something a little more seasonal would work. And thankfully I was right. Truth be told I had some reservations that the apple filling, similar to what you would make for apple pie, would work in the tiramisu.
To start, I made the apple filling since it needed to be completely cooled before assembling the tiramisu. After peeling, coring and chopping my apples I tossed them with lemon juice, light brown sugar, cinnamon and flour. I then cooked them in melted butter along with a few tablespoons of water in a medium saucepan. The apples were soft, but still had a slight crunch to them.
While the apples cooled, I made a bourbon whipped cream and the mascarpone filling. I folded some of the bourbon whipped cream into mascarpone cheese and reserved the rest for the topping of the tiramisu. I also made the dipping mixture for the ladyfingers by whisking together milk, sugar, vanilla extract and bourbon.
Once all the components were done it was time to start assembling the tiramisu. I began by dipping half of the ladyfingers in the milk mixture and arranging them in an even layer in the bottom of an 8×8-inch baking dish. I spread half of the mascarpone filling over the ladyfingers and then topped it with half of the apple mixture. I repeated the layer one more time and then spread the reserved bourbon whipped cream over the top. I covered the tiramisu with a piece of wax paper and aluminum foil and refrigerated it overnight.
The following day I made a small and quick batch of caramel sauce. After sprinkling chopped walnuts on top of the tiramisu I then drizzled the caramel sauce over it.
This was a nice Fall twist on the traditional Tiramisu. It was light with just the right amount of sweetness from the apples.
7oz. package of Ladyfingers
1/2 cup chopped walnuts, for topping
For the Apple Filling:
3 large Granny Smith Apples, peeled, cored & chopped
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 teaspoon cinnamon
1 tablespoon flour
3 tablespoons unsalted butter
4 tablespoons water
For the Mascarpone Cream:
8 oz. mascarpone cheese, at room temperature
3 teaspoons vanilla extract, divided
2 cups heavy cream
1/3 cup sugar
2 tablespoons bourbon
For the Ladyfingers Dipping Mixture:
1 1/2 cups milk*
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 tablespoons bourbon
For the Caramel Drizzle:
1/4 cup light brown sugar
2 tablespoons unsalted butter
1 tablespoon milk
1/2 teaspoon vanilla extract
*I used whole milk
Apple Filling: In a medium bowl toss the apples with the lemon juice. Add in the sugar, cinnamon and flour and toss together until the apples are well coated.
In a medium saucepan melt the butter over medium heat, add the apples and water and toss everything together. Lower the heat to medium-low and cook the apples until they are soft but still have a slight crunch to them, 10-15 minutes, stirring occasionally so the apples don’t stick to the pan. Remove from the heat and cool completely.
Mascarpone Cream: In a medium bowl stir together the mascarpone cheese and 1 teaspoon of the vanilla extract until well combined.
In another medium bowl, beat together the heavy cream, sugar, bourbon and the remaining 2 teaspoons of vanilla extract with a hand mixer on medium speed until stiff peaks form. Reserve about 1 1/4 cups of the whipped cream mixture.
Gradually fold the remaining whipped cream mixture into the mascarpone cheese mixture. Start with a quarter of the of the whipped cream mixture and then the remaining amount. Continue folding the two mixtures together until no streaks of either remain and they are well incorporated.
Dipping Mixture: In a shallow bowl whisk together all the ingredients – milk, sugar, vanilla extract and bourbon – until combined.
Assemble: Dip the rounded side of half of the ladyfingers in the dipping mixture and arrange them in an even layer in the bottom of an 8×8-inch baking dish. Top with half of the mascarpone cream and then spread half of the cooled apple mixture over the cream. Repeat the layers once more. Top with the reserved whipped cream mixture. Cover with a piece of wax paper and them aluminum foil and refrigerate for at least 4 hours, or overnight.
For the caramel drizzle: An hour before serving, make the caramel sauce. In a small saucepan combine the sugar, butter and milk. Heat over medium heat until sugar melts and the mixture boils. Boil for a minute or two stirring occasionally, until the sauce thickens. Remove from the heat and stir in the vanilla extract. Allow to cool. The sauce will continue to thicken as it cools. If it looks like it’s separating while it’s cooling, whisk it for a minute or so.
Right before serving, sprinkle the chopped walnuts over the tiramisu and then drizzle with caramel sauce.
Store leftovers in the refrigerator.
Recipe first appeared on Bead Yarn & Spatula.