Apple tiramisu with cinnamon sponge and crunchy muesli
With this recipe you can add fresh apples of the season to the classic tiramisu and make it healthier! The tiramisu consists of a cinnamon – ginger sponge cake, a creamy yoghurt – mascarpone filling, caramelized apples and a homemade crunchy muesli.
I used freshly picked apples from our garden for this dessert. I recommend using a sweet apple variety such as Golden Delicius, Fuji or Envi, but all apple varieties are suitable. The apples are caramelized in a pan, deglazed with apple juice and flavored with limoncello. This process gives them a sweet taste similar to a baked apple.
The biscuit is airy and fluffy and made in muffin shapes so that it fits perfectly into a glass. It is flavoured with winter spices and contains almond pieces for a nutty taste and crunchiness.
The muesli is prepared in 5 minutes and can be baked crispy together with the sponge cake in the oven at the same time. It consists of oat flakes, sunflower seeds, winter spices, limoncello, honey and some oil. If you have little time, it is also possible to use bought muesli and cookies instead of a sponge cake.
The apple tiramisu is perfect as a quick winter dessert or as a sweet breakfast. And if you make it in a preserving jar, you can close it with a rotating lid and take it anywhere.
If you try the recipe, I would be happy if you give me a feedback and if you have any questions, I am also available to answer them. If you want to share the recipe or your homemade dish on social media with your friends, I would be very grateful if you tag me (Instagram @flavour.dreams) and set the hashtag #flavourdreams.
apple tiramisu with cinnamon sponge and crunchy muesli
Ingredients
cinnamon sponge
- 3 eggs
- 110 g sugar
- 1 pinch salt
- 120 g flour
- 2 tsp cinnamon
- 1 tsp powdered ginger
- ½ tsp clove powder
- ½ tsp cardamon
- 1 tsp vanilla sugar
- 20 g almonds chopped
muesli
- 50 g rolled oats
- 20 g sunflower seeds
- 10 g honey
- 10 g oil of choice
- 10 g limoncello or apple juice
- ½ tsp cinnamon
- ¼ tsp powdered ginger
caramelised apples
- 1 tbsp sugar
- 10 g butter
- 2 apples cut into 1 cm big cubes
- 200 ml apple juice
- 10 g limoncello or lemon juice
- cinnamon
yoghurt-mascarpone cream
- 125 g plain yoghurt
- 125 g mascarpone
- 20 g sugar
- 150 ml cream beaten
Instructions
- Start with the muesli: mix all the ingredients well to develop a sticky matter. Spread the matter circa 0,5 cm high on a baking sheet and put aside.
- Preheat the oven to 180 degrees Celcius or 356 degrees Fahrenheit.
- For the biscuit beat eggs, sugar and salt for 10 minutes until fluffy. Fold in gently the flour, the chopped almonds and the spices. Greas some muffin forms and put the the matter into them (not to much for each matter, it should be enough for 9 little muffins).
- Put the muesli and the muffins together in the oven; the muffins need 15 minutes, the muesli circa 20 -25 minutes until crunchy (eventually flip it 1 – 2 times).
- Mix well all ingredients for the yoghurt – mascarpone cream.
- For the caramelized apples put a pan on the stove with maximum heat. Sprinkle the sugar evenly in the pan (without fat) and let it caramelize. It should become liquid and slightly brown, then you can deglaze it with the butter and a short time later with the apple juice. Add the
apple cubes and the cinnamon and simmer at medium heat for 10 minutes. Finally you can add the limoncello and let all cool down. - When everything's cooled down, you can start shifting: soak the sponge cake in some apple juice and put it in the glasses. Put over it a
third of the caramelized apples and half of the cream. Repeat this step once more. Add the rest of the apples and the slightly crumbled muesli on the top to garnish.
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