Autumn Apple Tiramisu

Autumn Apple Tiramisu

In autumn I always crave all things pumpkin, apple, and cinnamon. Apple pie, pumpkin bars, cider, anything sweet, warm, and comforting! One of my favorite desserts of all time is actually tiramisu, but I really wanted to give it an autumn revamp to honor the season. This is a cold, no-bake dessert, but I feel the addition of apples and cinnamon warms it up so it feels autumn-y!

For this recipe you will need a 9×13 inch pan. I found that using a square bottom pan works better for layering the cookies than a pan with curved edges. A curved edge pan will work just fine if you don’t have a square bottom option, but you can fit more cookies in the square bottom pans.

Autumn Apple Tiramisu Recipe

For the Zabaglione Cream:

  • 5 egg yolks
  • 1/4 cup sugar
  • 1/2 cup sweet white wine
  • 1 Tbsp. apple butter (optional)

For the Rest:

  • 1 cup whipping cream, chilled
  • 4 Tbsp. sugar
  • 1 lb. mascarpone cheese
  • 32 ozs. apple pie filling (I used a quart jar of my homemade apple pie filling)
  • 2 cups coffee, brewed on the stronger side
  • 1/4 cup Apple flavored liquor (I used Crown Apple Whiskey)
  • 1 Tbsp. vanilla
  • 1 – 14 oz. package biscotti savoiardi cookies (Lady Fingers)
  • 3 Tbsps. cocoa powder
  • 2 tsp. cinnamon

Directions

  1. First, make the zabaglione cream by beating eggs and sugar together in a double boiler until pale yellow in color. If you don’t have a double boiler, you can place a bowl over a pot of boiling water. 
  2. Slowly add the white wine, cooking for 6-10 minutes until soft mounds can be formed. Add apple butter, if desired.
  3. Cover and refrigerate the cream while you prepare the other ingredients.
Cook until mixture can be softly mounded on a spoon.

4.  Whip the whipping cream with 2 Tbsps of the sugar until soft peaks form.
5.  Mix together the mascarpone and apple pie filling. Fold in the whipped cream.
6.  Refrigerate the mixture while you prepare the coffee.

7.  Combine the coffee, apple liquor, remaining 2 Tbsps sugar, and vanilla.
8.  Dip the lady finger cookies in the coffee mixture one at a time. Only dip each cookie for a second, you don’t what them to get soggy! Line the cookies along the bottom of a 9 x 13 inch pan in a single layer.

9.  Combine the zabaglione cream and the mascarpone mixture. Spread half of the mixture over the first layer of cookies.
10.  Dip and line the second layer of cookies. Top with the remaining cream and apple mixture.
11.  Cover and refrigerate for at least two hours, but I think letting it “marinate” overnight yields the best flavors.

12.  About an hour before you’re ready to serve, combine the cocoa powder and cinnamon. Use a thin screened sieve to sift the cocoa mixture over the top of the dessert. Pop back into the refrigerator until you’re ready to serve!

Delicious! I thought this dessert was great with a cup of creamy hot cocoa, or even a steamy mug of apple cider. I even cheated and had it for breakfast with my morning coffee a few times!

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This Post Has 2 Comments

  1. Debra J. Neisen

    cant wait to try this thank you Kelsey! looks so yummy!

    1. Kelsey Neisen

      I hope you like it!

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