A rich and creamy no-bake tiramisu made with tender caramelized apples, airy mascarpone cream and salted butter caramel. Perfect for autumn, winter and festive occasions.
Caramelized Apples
4 apples (Golden or Pink Lady)
40 g butter
80 g sugar or brown sugar
1 teaspoon ground cinnamon
Mascarpone Cream
3 eggs
80 g sugar
250 g mascarpone
Assembly
20 ladyfinger biscuits
1 cup cold coffee or apple juice
Salted butter caramel sauce
Cocoa powder or ground cinnamon (for finishing)
Peel and cut the apples into medium chunks. Melt the butter in a pan over medium heat, add apples, sugar and cinnamon, then cook until soft and caramelized. Let cool completely.
Separate the eggs. Whisk the yolks with sugar until pale and creamy, then gently mix in the mascarpone.
Beat the egg whites until stiff peaks form. Carefully fold them into the mascarpone mixture to keep the cream light and airy.
Pour the coffee or apple juice into a shallow dish. Quickly dip each ladyfinger, turning once, without soaking.
Arrange a layer of ladyfingers in the bottom of your dish. Spread mascarpone cream on top, then add a layer of caramelized apples.
Repeat the layers, finishing with mascarpone cream. Smooth the top with a spatula.
Drizzle generously with salted butter caramel.
Cover and refrigerate for at least 4 hours, preferably overnight.
Just before serving, dust lightly with cocoa powder or cinnamon.
Golden and Pink Lady apples hold their shape best when caramelized.
For a caffeine-free version, replace coffee with apple or pear juice.
For an egg-free option, substitute eggs with 250 ml whipped cream folded into mascarpone.
This dessert tastes even better the next day once fully chilled.