Apple Pie Tiramisu – Creamy and Easy
This easy no-bake Apple Pie Tiramisu combines cinnamon-spiced apples, soft ladyfinger biscuits, and fluffy mascarpone cream for a delicious fall-inspired dessert. Perfect for Thanksgiving, holidays, family gatherings, or whenever you crave a creamy apple dessert.
Ingredients
Apple Filling
- 2 medium Apples peeled, cored, and diced
- 1 tablespoon — Unsalted butter
- 2 tablespoons — Brown sugar
- ½ teaspoon — Ground cinnamon
- ½ teaspoon — Vanilla extract
- 1 teaspoon — Lemon juice
- 1 pinch — Ground nutmeg optional
Cream Layer
- 4 ounces — Mascarpone cheese softened slightly
- ½ cup — Heavy whipping cream cold
- 1 tablespoon — Powdered sugar optional
- ½ teaspoon — Vanilla extract
Tiramisu Layers
- 12 — Ladyfinger biscuits approximately
- ½ cup — Apple cider or strong coffee cooled
Optional Toppings
- 1 tablespoon — Caramel sauce
- 1 pinch — Ground cinnamon for dusting
- 4 thin slices — Fresh apple for garnish
Instructions
- Cook the Apples: Peel, core, and dice the apples into small pieces. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, vanilla extract, lemon juice, and nutmeg if using. Cook for 8–10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from the heat and let the filling cool completely.
- Prepare the Cream Filling: Place the mascarpone cheese in a mixing bowl and mix gently until smooth. In a separate chilled bowl, whip the cold heavy cream with the powdered sugar, if using, until soft-to-medium peaks form. Fold the whipped cream into the mascarpone along with the vanilla extract until light and fluffy. Avoid overmixing.
- Dip the Ladyfingers: Pour the cooled apple cider or strong coffee into a shallow bowl. Quickly dip each ladyfinger into the liquid, coating it lightly without allowing it to become soggy. Set aside until ready to assemble.
- Assemble the First Layer: Arrange a single layer of dipped ladyfingers in the bottom of a small rectangular glass baking dish. Spread half of the mascarpone cream evenly over the biscuits.
- Add the Cinnamon Apples: Spoon half of the cooled apple filling over the cream layer and spread evenly. Add another layer of dipped ladyfingers, followed by the remaining cream and apple filling. Smooth the top gently.
- Chill the Dessert: Cover the dish and refrigerate for at least 4 hours, preferably overnight. Chilling allows the ladyfingers to soften and the creamy layers to set.
- Garnish and Serve: Before serving, dust the top with cinnamon and drizzle with caramel sauce if desired. Add thin apple slices for decoration. Serve chilled and refrigerate any leftovers promptly.
Notes
- Choose firm apples: Honeycrisp, Granny Smith, or Braeburn apples work well because they hold their shape during cooking.
- Cool the filling: Always allow the cooked apples to cool completely before layering to protect the cream's texture.
- Avoid soggy ladyfingers: Dip the biscuits briefly instead of soaking them.
- Chill before serving: Four hours is the minimum recommended resting time; overnight chilling usually gives the best texture.
- Make ahead: Prepare the dessert a day before serving for convenient entertaining.
- Storage: Cover and refrigerate for up to 2–3 days. Freezing is possible for up to 1 month, although the cream texture may change after thawing.
- Serving: Serve cold. Reheating is not recommended because it can soften the cream and break down the layers.
- Allergen information: Contains dairy and wheat/gluten. Check ingredient labels for additional allergens.
Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 48 g
- Protein: 6 g
- Total Fat: 25 g
- Saturated Fat: 15 g
- Cholesterol: 85 mg
- Sodium: 150 mg
- Fiber: 2 g
- Total Sugar: 28 g
Note: These are approximate values and may vary depending on the brands used, ladyfinger size, and optional toppings. Verify with a nutrition calculator using your final recipe ingredients before publishing.