Apple Tiramisu
A reimagined version of the famous Italian dessert that combines the sweetness of applesauce with the creaminess of mascarpone.
- Prep time: 0 minutes
- Cook time: 0 minutes
Fancy a change from the traditional coffee tiramisu? This apple version is a real game-changer! We swap out the bitterness of coffee for the fragrant sweetness of homemade spiced applesauce. Creamy mascarpone coats the ladyfinger biscuits, while cocoa adds that little touch of character.
Ingredients
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boskoop apples
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ginger juice
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lemon
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cinnamon
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cream
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eggs
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water
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salt
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ladyfinger
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chocolate
Recipe steps
Prepare the applesauce
Wash and cut the apples into chunks (no need to peel them if they’re organic—the skins add flavor and fiber!). In a saucepan, pour in the apple juice, add the zest and lemon juice, then the apple pieces. Add your favorite spices: a pinch of cinnamon, a hint of cardamom, or a touch of ginger. Simmer over medium heat for 15 minutes until the apples are nice and tender.
Blend and let cool
Once the apples are soft, blend everything until you get a smooth and velvety applesauce. Taste and adjust the spices if needed. Let it cool completely at room temperature or in the refrigerator. This step is crucial: if the applesauce is still warm, it will melt the cream!
Prepare the cream base
In a mixing bowl, vigorously whisk the egg yolks with the sugar and hot water. Beat until the mixture turns pale and becomes frothy (about 3-4 minutes). This is what gives your cream that airy texture.
Add the mascarpone
Add the mascarpone to the previous mixture and gently fold with a spatula until you get a smooth and creamy preparation. Don’t whisk too hard—you want to keep the mascarpone’s silky texture. Whip the egg whites In a clean, dry bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the mascarpone cream, lifting the mixture from bottom to top so you don’t deflate them. Your cream should stay light and airy.
Build the first layer
In your rectangular dish, arrange half the ladyfinger biscuits side by side. Spread half of the cooled applesauce on top, then cover with half of the mascarpone cream. Smooth the surface nicely with a spatula.
Build the second layer
Repeat the process: arrange the remaining ladyfinger biscuits, spread the rest of the applesauce, then finish with the remaining mascarpone cream. Carefully smooth the surface for a polished look.
Dust and let rest
Generously dust the entire surface with cocoa powder using a small sieve for an even finish. Cover the tiramisu with plastic wrap and refrigerate for at least 3 hours, ideally overnight. This resting time allows the biscuits to soak up the flavors and everything to blend together beautifully.
Tips and variations
- Quick version:
Use 700 g of store-bought applesauce to save time, but add some lemon zest and spices for extra character.
More indulgent version: Add some caramelized apple chunks between the layers for a crunchy twist. - Biscuit alternatives
Swap the ladyfinger biscuits for crushed speculoos or shortbread cookies for an even more indulgent version. - Decoration
Add a few thin apple slices arranged in a rosette pattern just before serving for a stunning visual effect.
Anti-waste tips
Don’t throw away your apple peels and cores!
- Make homemade apple cider vinegar: put the peels and cores in a jar with water and a little sugar, let it ferment for 3-4 weeks, stirring regularly. Strain and use in your salad dressings!
- Make a fragrant infusion: boil the peels with cinnamon and cloves for a comforting hot drink, or let it cool to flavor your iced teas.
- Whip up some apple jelly: peels and cores are rich in natural pectin. Boil them in water for 45 minutes, strain the juice, add sugar, and reduce until you get a jelly.
