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There is a lot you can do with apples. Purists simply bite into an apple and enjoy the fruit as it is. I do that from time to time too, but I actually prefer to use apples in cakes and other desserts. How about a delicious Apple Pie Tiramisufor example? Sounds good, doesn’t it? This dessert is an absolute favorite of ours, and every time it’s placed on the table after a delicious dinner… it’s the crowning glory! 😉

“An apple a day keeps the doctor away” is a popular saying in English. I don’t know if you could get away with this when replacing the apple with Apple Pie Tiramisu. I assume they meant only the original shape of an apple – pure, without anything added. The extra sugar, all the calories from the mascarpone and the ladyfingers certainly don’t pass as “healthy” 😉
But a tiramisu doesn’t want to be seen as a healthy snack or anything like that. Tiramisu is made to be enjoyed. Somehow, a few healthy apples got lost in the tiramisu. That’s all 😉

Since I’m not the only one who likes to bake and make sweet treats with apples, you can find sweet recipes with apples on many other blogs. A small group of food bloggers has once again joined forces on this topic and come up with recipes with many different apple recipes. It’s called #ApfelBoom ;P
If you fancy more recipes with apples after this delicious Apple Pie Tiramisu, you should definitely take a look at the recipes of my fellow food bloggers – there’s lots more to bake and cook there. Unfortunately, those recipes are all in German, but I think Uncle Google can help 😉


If you still haven’t had enough of apples, you can, of course, check out more here on the blog. Simply enter “apple” in the search field on top of the website and hit enter. Or maybe just try one of these recipes here: my baked Apple Crumble Cupcakes are easy to make and so delicious! Perfect for a small group of guests at Christmas, for example. If you want to treat guests, family, or friends to a delicious French tart, you should (most) definitely take a look at my Apple Frangipane Tart. Almonds and marzipan go really well with apples, don’t you think? 😉
INGREDIENTS / INGREDIENTS
(4-5 servings)
For the apple compote:
4-5 medium apples
1.8 oz. (50g) butter
1/4 cup (50g) brown sugar
3 tbsp. apple juice
1/2 tsp. vanilla extract
1 pinch of ground cinnamon
For the mascarpone cream:
9 oz. (250g) mascarpone
7 oz. (200g) Greek yogurt
2 tbsp. sugar
1/4 tsp. vanilla extract
For the dessert/decorations:
3.5 oz. (100g) ladyfingers, crumbled
4 tbsp. espresso
3 tbsp. amaretto
a few chopped (roasted) pecans
some crumbled ladyfingers
(4-5 servings)
For the apple compote:
4-5 apples
50g butter
50g brown sugar
3 tbsp apple juice
1/2 tsp vanilla extract
1 pinch of cinnamon
For the cream:
250g mascarpone
200g Greek yogurt
2 tbsp sugar
1/4 tsp vanilla extract
For the dessert/decoration:
100g ladyfingers, crumbled
4 tbsp espresso
3 tbsp amaretto
some chopped (toasted) pecans
some crumbled ladyfingers

DIRECTIONS / PREPARATION
1. Peel, quarter and core the apples for the compote, then cut them into small pieces. Add the butter, sugar, apple juice, vanilla extract, and ground cinnamon to a saucepan and bring to a boil. Add the apple pieces, mix well, and let the apples simmer for about 5-6 minutes. The apple pieces should be soft but not mushy. The apple compote is perfect when the liquid in the saucepan has thickened a little. Remove from the heat and let cool down completely.
2. Mix the mascarpone and Greek yogurt with sugar and vanilla extract and set aside.
3. Break the ladyfingers into small pieces and add about half of them into serving glasses. Combine espresso and amaretto and drizzle the ladyfinger pieces with the mixture. Spread some apple compote and about half of the mascarpone cream on the ladyfingers, then repeat the process – ladyfingers, espresso mixture, apple compote, and the rest of the mascarpone cream. Decorate the desserts with more apple compote, chopped pecans and crumbled ladyfingers. Place in the fridge until ready to serve.
1. Peel, quarter and core the apples for the compote, then cut them into small pieces. Put butter, sugar, apple juice, vanilla extract and cinnamon in a pot and bring to the boil briefly. Add the apple pieces, mix everything well and then let simmer for about 5-6 minutes – the apple pieces should be soft, but not overcooked. The apple compote is perfect when the liquid has thickened a little. Remove from heat and allow to cool completely.
2. Mix the mascarpone and Greek yogurt with the sugar and vanilla extract and set aside.
3. Break the ladyfingers into small pieces and divide about half of them into serving glasses. Mix the espresso and amaretto together and then drizzle the mixture over the ladyfingers. Spread some apple compote and about half of the cream on the ladyfingers, then repeat the process – ladyfingers, espresso drink, some apple compote and the rest of the cream. Decorate the desserts with remaining apple compote, chopped pecans and ladyfingers. Place in the refrigerator until serving.

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Here is a version of the recipe you can print easily.
Description
One of our favorite desserts in late summer and fall: Apple Pie Tiramisu! Easy to prepare and quick on the table… well, and delicious! 😉
For the apple compote:
4–5 medium apples
1.8 oz. (50g) butter
1/4 cup (50g) brown sugar
3 tbsp. apple juice
1/2 tsp. vanilla extract
1 pinch of ground cinnamon
For the mascarpone cream:
9 oz. (250g) mascarpone
7 oz. (200g) Greek yogurt
2 tbsp. sugar
1/4 tsp. vanilla extract
For the dessert/decorations:
3.5 oz. (100g) ladyfingers, crumbled
4 tbsp. espresso
3 tbsp. amaretto
a few chopped (roasted) pecans
some crumbled ladyfingers
1. Peel, quarter and core the apples for the compote, then cut them into small pieces. Add the butter, sugar, apple juice, vanilla extract, and ground cinnamon to a saucepan and bring to a boil. Add the apple pieces, mix well, and let the apples simmer for about 5-6 minutes. The apple pieces should be soft but not mushy. The apple compote is perfect when the liquid in the saucepan has thickened a little. Remove from the heat and let cool down completely.
2. Mix the mascarpone and Greek yogurt with sugar and vanilla extract and set aside.
3. Break the ladyfingers into small pieces and add about half of them into serving glasses. Combine espresso and amaretto and drizzle the ladyfinger pieces with the mixture. Spread some apple compote and about half of the mascarpone cream on the ladyfingers, then repeat the process – ladyfingers, espresso mixture, apple compote, and the rest of the mascarpone cream. Decorate the desserts with more apple compote, chopped pecans and crumbled ladyfingers. Place in the fridge until ready to serve.
Notes
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