This recipe for applesauce tiramisu features Greek yogurt-mascarpone cream on ladyfingers layered with applesauce and hazelnuts.
The majority of people who come into our life, don’t stay. They hang around for months or even years until we move on or they do. They are former classmates, neighbors, and coworkers and most of them disappear from our sight. Often they don’t leave more behind than fading memories, not all of them are good. That’s life.
One of those people, I did like a lot. We had never been besties, but I appreciated her and her nature. She impressed me with her persistent as a bulldog (I mean that in a good way), her strive to achieve what she wants and she taught me to see things through.
Once she copied all of her mom’s recipes on an old typewriter to teach herself how to type. Back then, I was convinced that was a waste of time and spent my afternoon rather hanging out with friends. Now I would love to have this recipe collection. But I got this one from her: “Apfelmus Tiramisu”. I had enjoyed this dessert once at her house and asked her for the recipe. And she sat down and typed it for me. I especially like the typos, the lack of exact measurement of the ingredients and the fading letters due to the old typewriter ribbon. We lost sight when she became a mom, like everything in her life, she does it with 110% and that didn’t leave anytime and space for anything and anyone else. I guess that’s the down site of being a perfectionist.
Applesauce tiramisu is one of my all time favorite desserts, especially if I have guests over. Hands down it’s a crowd-pleaser. It comes together very easy, is not overly sweet and as you prepare it ahead of time, all you have to do is pull it out of the fridge, when it’s time for dessert.
Over the years I made a billion versions, each with a different level of effort. Although the basic version is still more than an excellent one, it will pay off to make your own applesauce for special occasions or this caramel apple butter would be also great. Or perhaps imagine a version with pears and apples, something like this apple and pear jam with green cardamom recipe. You can also vary between a very smooth applesauce or one with apple chunks in it.
The original recipe also calls for 500 g Mascarpone, which is a lot in my opinion, but no doubt it’s the usual amount for tiramisu. Anyway, I swapped half of it with Greek yogurt, which is firmer than usual plain yogurt and leads to a more refreshing taste and less guilt. The original recipe also calls for roasting the nuts with 1 Tbsp. butter and 2 Tbsp. sugar. I skipped this step and just dry roasted the hazelnuts in a pan, it’s just not worth the effort (IMO). I also skipped the heavy dusting with cacao powder just before serving, I think this applesauce tiramisu doesn’t need this, but that’s totally up to you.
- 1 package (200g / 7 oz.) biscotti savoiardi / lady fingers (gf if necessary)
- approx. 700 g / 24 oz. applesauce
- ½ -1 tsp. ground cinnamon (optional)
- 100 g / 3.5 oz. hazelnuts, roasted and chopped
- 3 egg yolks
- 4-5 Tbsp. granulated sugar
- 250 g / 8.8 oz. mascarpone cheese
- 250 g / 8.8 oz. Greek yogurt (non-fat or 2% doesn't matter)
- 1 tsp. vanilla extract
- You’ll also need an electric mixer with whisk attachment
- baking dish (lasagna pan) approx.. 20 x 30 cm / 12 x 8 inch
- In a large bowl, add the egg yolks and sugar and beat (using an electric mixer with whisk attachment) until thick and pale, about 5 minutes. Add mascarpone cheese and Greek yogurt and beat until smooth.
- Arrange the ladyfinger in a single layer in a baking dish, breaking them in half if necessary in order to fit the bottom.
- Stir the cinnamon into the applesauce (if using) and spread evenly over the ladyfingers. You can also add some sugar if you like it sweeter.
- Sprinkle with half of the hazelnuts and cover evenly with mascarpone mixture. Top with the remaining hazelnuts.
- Cover the applesauce tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.