Description
Individual no-bake tiramisu cups with reduced apple cider, mascarpone cream, ladyfingers, and cinnamon apples.
Ingredients
Scale
- 2 cups (480 ml) apple cider
- 3 medium firm apples (about 510 g), peeled and diced
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (67 g) packed light brown sugar
- 1 tsp (3 g) ground cinnamon
- 1 tbsp (15 ml) lemon juice
- 12 oz (340 g) mascarpone
- 1 1/2 cups (360 ml) cold heavy cream
- 3/4 cup (90 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 24 crisp ladyfingers (about 200 g)
- 1/4 tsp (0.7 g) ground cinnamon, for finishing
Instructions
- Simmer the apple cider until reduced to 1 cup (240 ml), about 15–20 minutes. Pour into a shallow bowl and cool completely.
- Cook the diced apples with butter, brown sugar, 1 tsp (3 g) cinnamon, and lemon juice for 8–10 minutes, until tender and nearly dry. Cool completely.
- Beat the mascarpone, powdered sugar, and vanilla just until smooth.
- Whip the cold heavy cream to firm peaks, then fold it into the mascarpone in three additions.
- Dip each ladyfinger briefly in the cold cider reduction and break as needed to fit eight clear glasses.
- Layer dipped ladyfingers, piped mascarpone cream, and cinnamon apples in each glass. Repeat once, finishing with cream and a small spoonful of apples.
- Cover and refrigerate for at least 8 hours.
- Dust lightly with the remaining cinnamon immediately before serving.
Notes
Use cold cider reduction and dip the ladyfingers very briefly; they continue softening as the cups chill.