A day to celebrate all the incredible women who make our life complete definitely calls for a delicious treat to show them how much they mean to us. And what better than a special tiramisu for a special woman in your life – or one just for yourself! Chetana Parameswar shares her special for International Women’s Day.
I chose to go with local and seasonal fruit i.e. apples, to make this delicious no-bake eggless dessert. Assembling this in a glass instead of a tray gives it a more elegant look.
Here’s what you need to make this salted caramel apple tiramisu:
- 3 apples (I used the red Evelina variety)
- 1½ cups full fat cream
- 1 tub of Mascarpone cheese (approximately 250 grams)
- 1 pack Ladyfingers or Savoiardi sponge biscuits
- 2 teaspoons espresso powder (optional)
- 1 cup apple juice
- 1/3rd cup powdered sugar
- 1/4 cup caster sugar (brown or white)
- 1½ teaspoons Vanilla extract
- 1/8th teaspoon sea salt
- A bit of cinnamon powder
- First, prepare the apples. Wash, peel, core and dice the apples into small cubes. In a pan at medium heat, put in a small knob of butter and let it melt. Add in the cubed apple pieces and cover and cook for about 8 minutes, stirring from time to time, until the apples are cooked but hold their shape. Cool to room temperature and they’re ready to use.
- While the apples cook, we can prepare the salted coffee caramel sauce. To prepare this we need to melt a tablespoon of butter in a small pot. Add in 1/4th cup of caster sugar, 1/4th cup of full fat cream and 1 teaspoon of espresso powder. This needs to be constantly stirred on a low heat to prevent it from burning. Let it simmer for about 2-3 minutes to thicken. Switch off the burner, add in 1/8th teaspoon of sea salt and ½ teaspoon of vanilla extract. Cool to room temperature and it’s ready to use.
- While the apples and sauce are cooling, prepare the cream. Both the full fat cream (1 and 1/4th cup) and mascarpone cheese (250 grams) need to be cold, straight out of the fridge. Use an electric whisk to fluff up the cream for a minute. Add in 1/3rd cup powdered sugar, 1 teaspoon espresso powder (optional), 1 teaspoon vanilla extract and whisk until firm peaks form. That’s when the mixture doesn’t fall off the whisk. Stop at this stage and it’s ready to use.
- Assembling: This dessert is now ready to be assembled. Set all the things prepared in the steps above along with the sponge biscuits, apple juice poured in a wide bowl and glasses in which you want to assemble laid out at your table or kitchen counter. It’s assembled in four layers:
- The ladyfingers or the sponge biscuits need to be dipped in apple juice for a few seconds. They absorb quite a bit of liquid quickly and can get soggy real quick. So work fast here. If you’re a novice at making Tiramisu, then I highly recommend you just dip one biscuit in the juice at one time. Now break the biscuit into smaller pieces and lay the pieces at the bottom of the glass.
- Next, take a dollop of the cream mixture and lay it on top of the biscuit base.
- Next, lay approximately a tablespoon of apple pieces on top of the cream.
- Last drizzle a tiny bit of salted coffee caramel sauce followed by a dash of cinnamon powder.
If you’re using glasses with not much depth to them, such as a wine glass, then you can stop at this stage. If you’re using glasses that are a bit taller, then you can go ahead and repeat all the layers once more. Now the important thing is to let the Tiramisu chill in the fridge (covered) for a minimum of about 4-6 hours (ideally for a day), for all the flavours to come together beautifully. Believe me, it’s worth the wait before you dig into this yummy Tiramisu.
Happy Women’s Day!
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