CARAMEL APPLE TIRAMISU 🍎 This Is a MUST-MAKE Dessert for Fall!pple Tiramisu

If you make just one new dessert this fall, make it this one. 🍂 Caramel Apple Tiramisu brings together everything we love about autumn: tender cinnamon apples, silky mascarpone cream, apple-cider-soaked Savoiardi, and luscious salted caramel. It’s creamy, spiced, caramelized, and wonderfully indulgent, with those beautiful soft layers that get even better after a night in the refrigerator. And unlike traditional tiramisu, there’s no coffee here. The Savoiardi are dipped in a fragrant apple-cider soak, giving the entire dessert a gorgeous apple flavor from top to bottom. CARAMEL APPLE TIRAMISU For the Cinnamon Apples • 5 medium firm apples, about 750 g / 1 lb 10 oz • 65 g / ⅓ cup brown sugar • 45 g / 3 tbsp unsalted butter • ½ tsp ground cinnamon • Pinch of sea salt • 1 tbsp / 15 ml lemon juice Peel, core, and cut the apples into small pieces. Melt the butter in a large skillet. Add the apples and cook for 4–5 minutes. Add the brown sugar, cinnamon, sea salt and lemon juice. Continue cooking for another 4–6 minutes, stirring gently, until the apples are tender and glossy but still hold their shape. Transfer to a dish and cool completely. For the Apple-Cider Soak • 360 ml / 1½ cups apple cider • ½ tsp ground cinnamon • 1 tsp lemon juice Combine everything in a small saucepan. Simmer gently for 5–8 minutes, then remove from the heat and allow to cool completely. For the Mascarpone Cream • 500 g / 17.6 oz mascarpone • 480 ml / 2 cups cold heavy cream • 75 g / ⅔ cup powdered sugar • 2 tsp vanilla extract • Small pinch of sea salt Mix the mascarpone briefly with the vanilla and salt until smooth. In a separate bowl, whip the cold heavy cream with the powdered sugar until it holds soft-to-medium peaks. Gently fold the whipped cream into the mascarpone until smooth, thick, and silky. Do not overmix. For Assembly • 300 g / 10–11 oz Savoiardi ladyfingers, approximately 36–40 • Cinnamon apples • Mascarpone cream • Apple-cider soak • Salted caramel sauce • About 50 g / ½ cup toasted pecans, optional Pour the cooled apple-cider mixture into a shallow dish. Quickly dip each Savoiardi into the cider, just enough to absorb some flavor without becoming soggy, and arrange them snugly across the bottom of your serving dish. Spread over half of the mascarpone cream. Spoon over half of the cooled cinnamon apples. Add another layer of cider-dipped Savoiardi, followed by the remaining mascarpone cream. Cover and refrigerate for at least 6 hours, preferably overnight. Just before serving, spoon the remaining cinnamon apples over the top. Drizzle generously with salted caramel and, if you like, scatter over toasted pecans. Finish with one last drizzle of caramel. Then cut into it and look at those layers. 🤎 Soft cider-soaked Savoiardi. Silky mascarpone. Tender cinnamon apples. Rich salted caramel. This might just be the dessert of fall. 🍎🍂 Save this recipe for your autumn table, and subscribe to Aegean Echoes Official for more beautiful recipes, food stories, and inspiration. Disclosure: Visual presentation and production elements for this video were created with the assistance of AI. The recipe has been independently adapted and presented for Aegean Echoes Official. #CaramelAppleTiramisu #AppleTiramisu #FallDesserts #AppleDessert #Tiramisu #AutumnRecipes #CaramelApple #AegeanEchoes