This is a fantastic coffee and alcohol free variation of one of our most favourite desserts! The Kids Friendly Apple Tiramisu is a desert that all your family will highly appreciate.
Tiramisu is one of my most favourite desserts on earth: I just love the combination of its tastes and its creamy consistency. But being so adventurous in the kitchen, I enjoy the most making it in unusual variations. I have already made Pumpkin Tiramisu, Peach Raspberry Tiramisu and Apricot Tiramisu with Blueberries. They all have fantastic tastes but are made with coffee and alcohol, hence not suitable for kids. But this time I wanted to make a variation that kids would also eat.
I chose apples as the starring fruit as they are one of the most common fruits of the season. Indeed, this is a great autumn dessert but it also could be a perfect addition to your Christmas or New Years Eve table.
The main products here, like in every Tiramisu, are mascarpone and ladyfingers. However as coffee and marsala are not an option for kids to consume them, I decided to make a slight deviation with them. I made a cinnamon and rum extract (or whatever is the liquid to soak the ladyfingers in) using ground cinnamon, rum extract and honey. When I made the Double Chocolate Cookies with Cream Cheese Filling I realised that rum and cinnamon are a great combination, that’s why I didn’t have any doubt that it would work here well too.
The result is a very tasty tiramisu which, even without the coffee taste, is very, very good. It is also not complicated to make, the main challenge is to wait for the apples to cool down before assembling the dessert… And of course, it is even more challenging to wait for the tiramisu to sit in the fridge for 8 hours before eating it!
- 4 medium apples
- 2 tbs brown sugar
- 1/3 teaspoon ground cinnamon
- pinch of nutmeg
- 500 g mascarpone cheese
- 100 ml maple syrup
- 200 ml whipping cream
Peel and core apples and cut them into eights. Slice thinly each part vertically.
Combine sliced apples, brown sugar, nutmeg and cinnamon into a medium saucepan. Place it over medium heat and cover with a lid. Stir occasionally until the mixture starts simmering. Cook for 5-10 minutes or until the apples soften and the liquid starts to thicken. Remove from heat and let cool until room temperature.
In a large mixing bowl whip the cream until very thick. In another large bowl beat mascarpone and maple syrup until smooth and creamy. Using a rubber spatula fold the whipped cream into the mascarpone mixture.
In a soup plate or a large bowl combine cinnamon, hot water and rum extract. Whisk until combined. When the mixture cools a bit, add the honey and mix until dissolved. Let cool almost until room temperature.
Dip shortly the ladyfingers in the liquid and arrange them in a rectangular pan (size is not important, it should be either large or deep). You might need to cut some of the ladyfingers in order to fit them tightly in the pan. Cover the first layer with half of the apple mixture and then with half of the mascarpone mixture (this is in case you are making 2 layers in a large pan - you might be able to make 3 layers in a deeper pan - in such case use relatively 1/3 of both mixtures).
Continue the process until filling the pan with all the ladyfingers and fillings. Cover with cling film and transfer to the fridge. Refrigerate for at least 8 hours before serving.
Combine all ingredients and stir well. Sprinkle the topping on top of the tiramisu before serving it.