Swiss Apple Tiramisu

I posted this originally in 2012, and wanted to share it with those new to the blog!  I’ll be making this tonight as a dessert to Swiss cheese fondue; despite the cream layer, it will make a light and refreshing contrast to the heavier main meal.  Over a decade ago, I got this recipe from a Swiss friend; I’ve made it dozens of times, and it always gets rave reviews and requests for the recipe!  Unlike other tiramisu, this has no raw eggs, or coffee.

 

lady finger cookies

Lady Fingers Cookies

Swiss Apple Tiramisu

 

750 gr. apples

Peel them, chop into large chunks, and blitz them with a chopper (or knife if you’re a purist) into a coarse apple puree.  Add:

1 Tbs. vanilla sugar

½ lemon’s juice

1 C. apple juice

a dash of Amaretto or almond extract

Mix it all together into an apple sauce.  Next, in a separate bowl, mix the cream layer:

500 gr. mascarpone

5 dl. whipped cream

2 Tbs. apple schnapps (Calvados)

Beat til foamy.  You’ll also need:

3 pkgs. Lady Finger cookies (approx. 18 per 2 layers = 36)

In a casserole dish, layer as follows: A bit of applesauce, then rows of biscuits, and whipped topping; repeat once more.

Make this at least an hour before serving, and chill it until time to serve.  I stab toothpicks around the edge and a few down the centre to keep the plastic foil from touching a nicely-smoothed surface.

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4 thoughts on “Swiss Apple Tiramisu

  1. […] is a variation on my Apple Tiramisu that I shared with you quite some time ago; as with the original, there are no raw eggs in this […]

  2. […] with a recipe for Apple & Date Chicken Curry (coming soon!), and smoked Basmati rice, with Apple Tiramisu for […]

  3. […] Stuffed Dates with Feta Cheese; as the side dish, smoked (or normal) Basmati rice; for dessert, the Apple Tiramisu.  The latter is a “multi-culti” jump; if you prefer to stay Middle Eastern / Indian, […]

  4. Trinity says:

    Reblogged this on Stephanie Huesler and commented:

    I thought I’d repost this recipe from 2012, for those newer to the blog. It’s an amazingly light dessert, despite the ingredients. It gets rave reviews (and groans of enjoyment) every time I serve it. Tonight we’ll be having Fondue, and this will be a great counter-taste to the heavier meal.

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