Caramel Apple Pie Tiramisu

Ingredients

• 3 Granny Smith apples (Medium; peeled and diced)
• 0.5 Lemon juice (Juice from 1/2 lemon)
• 2 tbsp Maple syrup
• 2 tbsp Brown sugar
• 1 tbsp All-purpose flour
• 1 tsp Ground cinnamon (For the apple filling)
• 3.4 oz Instant vanilla pudding mix (1 package)
• 1 tsp Ground cinnamon (For the pudding mousse)
• 1 tsp Apple pie spice
• 1.5 cup Whole milk (For the pudding mousse)
• 1.25 cup Heavy whipping cream (Whipped; half is folded into the mousse and half is used as the topping)
• 0.75 cup Powdered sugar
• 8 oz Mascarpone cheese
• 0.5 cup Whole milk (For dipping the ladyfingers)
• 14 oz Ladyfingers (2 packages, 7 oz each)
• 0.25 cup Caramel sauce (The description calls for homemade caramel sauce, but no caramel-sauce recipe is provided; additional sauce is needed for drizzling before serving)
• 1 tsp Water (Add 1–2 teaspoons to the apple filling only if needed while cooking)
• Walnuts (For sprinkling before serving; quantity not specified)
• Graham crackers (Crushed, for sprinkling before serving; quantity not specified)
• Toffee pieces (For sprinkling before serving; quantity not specified)

Steps

1. 1

   Peel and dice the Granny Smith apples. Toss them with the lemon juice in a saucepan or mixing bowl.

2. 2

   Stir the brown sugar, maple syrup, all-purpose flour, and ground cinnamon into the apples until evenly coated.

3. 3

   Cook the apple mixture over medium heat for 15–20 minutes, stirring occasionally, until the apples are tender and the mixture has thickened. Add 1–2 teaspoons of water if needed during cooking. Cool the apple filling completely.

4. 4

   Whisk the instant vanilla pudding mix, ground cinnamon, and apple pie spice together in a bowl.

5. 5

   Add 1½ cups whole milk and whisk until smooth. Refrigerate the pudding mixture for 10–15 minutes, until set.

6. 6

   Whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form. Set the whipped cream aside.

7. 7

   Beat the mascarpone cheese until smooth. Add the chilled pudding mixture and beat until thoroughly combined.

8. 8

   Gently fold half of the whipped cream into the mascarpone-pudding mixture to make the mousse. Reserve the remaining whipped cream for the topping.

9. 9

   Line an 8×8-inch pan with parchment paper. Pour the ½ cup whole milk into a shallow bowl.

10. 10

    Quickly dip each ladyfinger in the milk, taking care not to leave it submerged, and arrange the dipped ladyfingers in an even layer in the prepared pan.

11. 11

    Drizzle caramel sauce over the ladyfinger layer. Spread half of the mousse over the caramel, then layer half of the cooled apple filling over the mousse.

12. 12

    Repeat the layers with dipped ladyfingers, caramel sauce, the remaining mousse, and the remaining apple filling.

13. 13

    Spread the reserved whipped cream over the top of the assembled tiramisu.

14. 14

    Refrigerate the tiramisu for at least 2 hours, until chilled and set.

15. 15

    Before serving, drizzle the top with additional caramel sauce and sprinkle with walnuts, crushed graham crackers, and toffee pieces.

Notes

The source description mentions homemade caramel sauce, but does not provide instructions or ingredients for making it; use prepared sauce or a separate caramel-sauce recipe. The crumb topping is described as optional, while walnuts, crushed graham crackers, and toffee pieces are named as finishing toppings without quantities. The source does not specify how many ladyfingers fit per layer, so arrange them to cover the pan evenly.

Nutrition per serving

• dessert
• no-bake
• refrigerated
• fall recipe
• apple pie
• tiramisu
• vegetarian