Go Back Email Link
Delicate layers of apple cider-soaked ladyfingers between layers of caramel mascarpone cream filling!

Caramel Apple Cider Tiramisu

Delicate layers of apple cider-soaked ladyfingers between layers of caramel mascarpone cream filling!
Print Recipe Pin Recipe
Prep Time 1 hour
Chill time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 9 Pieces

Ingredients
  

Caramel:

  • ¼ cup water
  • ¾ cup granulated sugar
  • 1 Tablespoon corn syrup
  • ½ cup heavy cream
  • ½ teaspoon salt

Apple Cider Syrup:

  • 1 ¼ cup water
  • 4 (.74 oz) packets Apple Cider mix*

Caramel Mascarpone Filling:

  • 1 ½ cup heavy cream
  • 16 ounces mascarpone cheese (cold or room temp.)
  • ¾ cup granulated sugar
  • ⅔ cup caramel (from recipe above)
  • 1 teaspoon vanilla

For Assembly:

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions
 

Make the Caramel:

  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 5 to 10 more minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to a dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.

Make the Syrup:

  • Combine the water and cider mix in a small saucepan. Bring to a simmer, stirring occasionally to dissolve cider mix. Remove from heat and set aside to cool completely.

Make the Filling:

  • In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
  • To the mixer, add the mascarpone cheese, sugar, 2/3 cup of the caramel, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.

Assemble Tiramisu:

  • One at a time, dip the ladyfingers in the apple cider syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of cider syrup-soaked ladyfingers on top of the filling.
  • Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
  • Cover and refrigerate for at least 6 hours, preferably overnight.

Notes

*I used Alpine's Spiced Apple Cider mix.
**Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.