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


  1. 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.

    Salted Caramel Apple Tiramisu Method _ Cooked Apples

  2. 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.
  3. 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.Cream and Cheese for Apple tiramisu
  4. 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:

Assembly For the apple tiramisu

  • 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.Layered View Apple tiramisu

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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