Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple Pie Tiramisu
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- Level: Intermediate
- Total: 1 hr (plus 8 hr refrigerating)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 425
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 199 mg
- Sodium
- 137 mg
This holiday dessert marries the flavors of tiramisu and classic apple pie. It’s even served in a pie dish. Buttery, spiced apple pie filling is sandwiched between layers of ladyfingers dipped in cider and apple brandy and a sweet apple pie-spiced mascarpone cream. The tiramisu is finished with a dusting of confectioners’ sugar mixed with more apple pie spice.
- Level: Intermediate
- Total: 1 hr (plus 8 hr refrigerating)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 425
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 199 mg
- Sodium
- 137 mg
Ingredients
For the Filling:
For the Tiramisu:
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Directions
- Make the filling: Peel and dice the apples; toss with the granulated sugar and lemon juice in a large bowl. Melt the butter in a medium skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender but not mushy, 5 to 10 minutes. Add the flour, pie spice and salt and cook, tossing, until the juices thicken, about 1 minute. Remove from the heat and let cool.
- Make the tiramisu: Whisk together the egg yolks and 1/4 cup granulated sugar in a medium heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Add 2 tablespoons each Calvados and cider and the vanilla and cook, whisking constantly, until the mixture is light and foamy and doubled in volume, 8 to 10 minutes. Remove the bowl and set aside to cool to room temperature.
- Transfer the mixture to a large bowl. Fold in the mascarpone with a rubber spatula until just combined. Beat the heavy cream in a medium bowl with a mixer on medium-high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture until combined; refrigerate until ready to assemble.
- Combine the remaining 1 1/2 cups cider, 2 tablespoons Calvados and 1/4 cup granulated sugar in a saucepan over low heat. Cook, stirring, until the sugar dissolves. Let cool. One at a time, dunk half of the ladyfingers in the cider mixture and arrange in a single layer in a 9-inch deep-dish pie pan, breaking to fit as needed. Spread half of the mascarpone mixture on top in an even layer. Repeat with the remaining ladyfingers, then top with the apple pie filling. Finish with a layer of the remaining mascarpone cream. Cover with plastic wrap and refrigerate at least 8 hours or preferably overnight.
- Whisk together the apple pie spice and confectioners’ sugar. Dust the tiramisu with the spice mixture just before serving.
