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Apple Custard Tiramisu

Apple Custard Tiramisu

My husband loves all things custard, and I wanted to include something in this set that he would enjoy, since he ends up being my recipe tester by default. This delicious dessert came together easily, and the cinnamon and apple flavor really complement the creamy custard. Needless to say, there were no leftovers!

SERVES 8–10

  • 1 7-oz (200-g) pkg ladyfingers
  • 1 12-oz (340-g) container prepared vanilla custard

APPLE FILLING

  • 2 Cortland apples, peeled, cored, and sliced into thin wedges
  • 12 Tbsp lemon juice
  • 12 Tbsp margarine
  • 12 tsp vanilla extract
  • 14 cup brown sugar
  • 2 Tbsp water
  • pinch salt
  • 18 tsp cinnamon
  • 1 tsp cornstarch, dissolved in 1 Tbsp cold water

To prepare the apple filling, place all ingredients aside from the dissolved cornstarch into a pot. Simmer over a low to medium flame until apples are tender, brown, and caramelized, about 45 minutes to an hour. Add dissolved cornstarch and cook an additional 2–3 minutes or until slightly thickened. Allow to cool to room temperature before assembling the tiramisu.

To assemble tiramisu, place 9–10 ladyfingers horizontally in a 3-lb or 10x4- inch (1.36 kg or 25x10-cm) loaf pan, sugar side up. Spread about ⅓ cup of custard gently on top. Spread half the apple filling on top of the custard. Repeat with another layer of ladyfingers, custard, and apple filling. Place a third layer of ladyfingers on top of the apple filling and top with another slightly thinner layer of custard, leaving some extra aside for piping.

Place remaining custard into a piping bag and pipe any decorative design of your choice on top of the tiramisu. Tent two layers of aluminum foil over the pan so as not to get custard on the foil, and cover tightly. Refrigerate for at least 8 hours before serving so the ladyfingers have time to soften.

(Originally featured in Family Table, Issue 711)

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