Caramel Apple Tiramisù

Preparation

1. Step 1

   Make the caramel apple filling: In a medium saucepan, heat the cream over medium until boiling, remove from heat and set aside. (You can also microwave the cream in a microwave-safe bowl for 1 minute, until simmering.)

2. Step 2

   To a large saucepan over medium-high heat, add the sugar and melt, stirring occasionally using a silicone spatula, until amber and completely liquid, about 4 minutes. (Lower the heat if the sugar starts to smoke.) While vigorously stirring, carefully pour in the hot cream. (The mixture will sputter!) Add the butter and stir until incorporated.

3. Step 3

   Add the apples to the caramel sauce. The apples will release their juices in the pan, thinning out the caramel. Bring to a simmer and cook over medium, stirring occasionally, until the apples have softened, most of the liquid has evaporated and a thin layer of caramel coats each piece, about 10 minutes. The caramel should be thickened enough that a trail is left behind when you drag a spatula across the bottom of the pan. While rushing this step might be tempting, patience is key. Pour the mixture into a bowl and set aside to cool to room temperature.

4. Step 4

   Make the tiramisù: In a small pot, bring a few cups of water to a boil. Reduce the heat to maintain a simmer. In a medium bowl, whisk together the sugar, egg yolks and salt. Place the bowl over the pot, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture is light and frothy, the sugar has completely dissolved and the mixture reaches 160 degrees, about 4 minutes. Set bowl aside to cool to room temperature.

5. Step 5

   Using an electric mixer or whisk, whip the heavy cream to stiff peaks, about 3 minutes.

6. Step 6

   Using an electric mixer, gradually add dollops of mascarpone to the egg yolk mixture and whip until combined. Pour the mixture over the whipped cream and fold it in by dragging a silicone spatula under and over the cream, scraping the sides and bottom of the bowl as you go, until combined.

7. Step 7

   Place a mesh sieve over a medium bowl and strain the apple mixture. Reserve the caramel.

8. Step 8

   Make the ladyfinger soak: In a bowl, whisk the apple cider and ¼ cup of caramel sauce.

9. Step 9

   Assemble the tiramisù: One at a time, dunk half of the ladyfingers in the caramel apple cider mixture and arrange in an even layer at the bottom of a 9-by-13-inch baking dish or pan until it’s completely covered. Dollop half of the mascarpone mixture on top and spread in an even layer. Dunk the remaining ladyfingers in the caramel apple cider mixture, one by one, and arrange on top of the mascarpone mixture. Dollop with the strained apple mixture and spread in an even layer. Top with remaining mascarpone mixture. Cover and chill in the fridge for at least 6 hours (or up to 3 days). Cover the caramel sauce and refrigerate until ready to use.

10. Step 10

    Right before serving, drizzle the remaining caramel sauce on top and sprinkle with the candied pecans, if using.