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a slice of apple tiramisu on two white plates stacked

Apple Pie Tiramisu

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Chill Time: 1 hour
  • Cook Time: 15 minute
  • Total Time: 2 hours
  • Yield: 9-12 slices

Description

This Apple Pie Tiramisu is layered with bourbon-soaked ladyfingers, spiced mousse, apple pie spiced whip, and apple pie filling.

Ingredients

For the Apple Filling

  • 3 Medium granny smith apples, finely diced
  • Juice from 1/2 fresh lemon
  • 2 tablespoons Pure maple syrup
  • 2 tablespoons Light brown sugar
  • 1 tablespoon All-purpose flour
  • 1 teaspoon Ground cinnamon

For the Mousse:

  • 1 pkg (3.4oz) Instant vanilla pudding
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Apple pie spice
  • 1 ¾ Cups Milk
  • 1 ¼ Cups Heavy whipping cream
  • ¾ cup Powdered sugar
  • 8 oz Cream cheese or mascarpone cheese at room temperature

For the Tiramisu

  • 4 tablespoons Milk
  • 4 tablespoons Bourbon
  • 2 pkg (7oz) Ladyfingers 
  • 1/4 cup Caramel sauce
  • Walnuts for garnish (optional)

Instructions

For the Apple Filling

  1. Dice apples into small pieces, about the size of a dime and squeeze half a lemon over top and stir to combine. Add the brown sugar, flour, maple syrup and cinnamon over top of apples. Stir to mix ingredients.
  2. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally and add 1-2 teaspoons of water if the mixture sticks to the pan. Cook until the apples are soft. Cool completely.

For the Mousse:

  1. In a medium-sized bowl, combine vanilla pudding with cinnamon and 1 teaspoon apple pie spice, whisk together. Add milk and whisk until pudding mix is dissolved. Refrigerate 10-15 minutes until firm.
  2. Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on high speed until stiff peaks form. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. Best the cream cheese on medium-high speed for 2-3 minutes, scraping down the bowl occasionally. Slowly add the pudding to the cream cheese, and beat together to eliminate any lumps in the cream cheese. Scrape the bowl occasionally. Next, add half the whipped cream and gently mix until well combined.

To Assemble

  1. Layer the bottom of a 9x9x2 inch pan with parchment paper. In a shallow bowl, combine milk and bourbon and mix together. Dip each ladyfinger in the liquid and align them on the bottom of the pan. Drizzle with caramel sauce. Cut the ladyfingers to fit if necessary.
  2. Layer half the mousse on top of the lady fingers and spread evenly. Add 1 ¼ cups of apple pie filling and spread across the mousse, gently pressing it in.
  3. Repeat the above steps, dipping lady fingers in liquid to create the third layer and drizzle with caramel. Spread remaining mousse and apple pie filling. Top the tiramisu with remaining whipped cream.
  4. Chill for at least 1 hour. Right before serving, drizzle with the remaining caramel and sprinkle with walnuts or toffee.

Notes

  • Ladyfingers: Be sure to by the crunchy ladyfingers, not soft ones. I find mine at Whole Foods.
  • Storing: Tiramisu will last for 2-3 days in the fridge. You can prepare up to 24 hours in advance. 
  • Alcohol-free: To make this dessert alcohol-free, replace the bourbon with milk. 
Nutrition Information:
1 slice
416
43.3 g
276.9 mg
16.8 g
58.8 g
2.6 g
5.8 g
75.7 mg
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American