Apple-marzipan tiramisu

Based on 7 ratings
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Devan

Devan

Editor

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-6+
400 g apples
50 g marzipan
1 tbsp sugar
50 ml white wine
200 ml apple juice
4 tbsp raisins
2 tbsp slivered almonds
1 tsp mulled wine spice
eggs
50 g confectioner’s sugar
250 g mascarpone cheese
4 tbsp amaretto
100 ml espresso
1 tbsp unsweetened cocoa powder
½ tsp ground cinnamon
200 g ladyfingers
salt
Metric
Imperial

Utensils

  • peeler
  • cutting board
  • knife
  • frying pan
  • rubber spatula
  • 2 bowls
  • hand mixer with beaters
  • baking dish (8x4 in.)
  • fine sieve

Nutrition per serving

Cal
562
Protein
10 g
Fat
26 g
Carb
64 g
  • Step 1/3

    Peel and core the apples, then chop into bite-sized pieces. Chop the marzipan. Caramelize sugar in a frying pan. Deglaze with white wine, then add the apple juice, and apples. Turn the heat off and stir in the marzipan, raisins, slivered almonds, and mulled wine spice.
    • 400 g apples
    • 50 g marzipan
    • 1 tbsp sugar
    • 50 ml white wine
    • 200 ml apple juice
    • 4 tbsp raisins
    • 2 tbsp slivered almonds
    • 1 tsp mulled wine spice
    • peeler
    • cutting board
    • knife
    • frying pan
    • rubber spatula

    Peel and core the apples, then chop into bite-sized pieces. Chop the marzipan. Caramelize sugar in a frying pan. Deglaze with white wine, then add the apple juice, and apples. Turn the heat off and stir in the marzipan, raisins, slivered almonds, and mulled wine spice.

  • Step 2/3

    Separate the eggs, putting yolks in one bowl and the whites in another. Beat the egg whites with a pinch of salt until stiff using a hand mixer with beaters. Use the hand mixer to beat the egg yolks with confectioner’s sugar until smooth and light yellow. Add the mascarpone and some amaretto to the egg yolk-sugar mixture and beat to combine. Fold half the egg whites into the mascarpone cream, then add the second half and gently fold to combine.
    • eggs
    • 50 g confectioner’s sugar
    • 250 g mascarpone cheese
    • 1 tbsp amaretto
    • salt
    • 2 bowls
    • hand mixer with beaters

    Separate the eggs, putting yolks in one bowl and the whites in another. Beat the egg whites with a pinch of salt until stiff using a hand mixer with beaters. Use the hand mixer to beat the egg yolks with confectioner’s sugar until smooth and light yellow. Add the mascarpone and some amaretto to the egg yolk-sugar mixture and beat to combine. Fold half the egg whites into the mascarpone cream, then add the second half and gently fold to combine.

  • Step 3/3

    Mix the espresso with the remaining amaretto. Mix the cocoa powder with the cinnamon. Layer some ladyfingers into the baking dish to create an even layer. Sprinkle with some of the espresso-amaretto mixture. Then layer over some of the mascarpone cream and all of the apple-marizpan mixture. Layer once more with the ladyfingers, espresso-amaretto mixture, and mascarpone cream. Sift over the cocoa powder and cinnamon. Chill for approx. 1 hr. before serving. Enjoy!
    • 100 ml espresso
    • 3 tbsp amaretto
    • 1 tbsp unsweetened cocoa powder
    • ½ tsp ground cinnamon
    • 200 g ladyfingers
    • baking dish (8x4 in.)
    • fine sieve

    Mix the espresso with the remaining amaretto. Mix the cocoa powder with the cinnamon. Layer some ladyfingers into the baking dish to create an even layer. Sprinkle with some of the espresso-amaretto mixture. Then layer over some of the mascarpone cream and all of the apple-marizpan mixture. Layer once more with the ladyfingers, espresso-amaretto mixture, and mascarpone cream. Sift over the cocoa powder and cinnamon. Chill for approx. 1 hr. before serving. Enjoy!