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 ⅓ 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.
Make sure the cream has been cooled for at least 6-8 hours on the top rack of the fridge before whipping it.