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Caramelized Apple Tiramisu with Salted Butter Caramel

A glass dessert layered with caramelized apples, mascarpone cream and soaked ladyfingers, topped with salted butter caramel and cocoa powder.

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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.

Ingredients

Scale

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)

Instructions

  • 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.

Notes

  • 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.

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