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Apple Cinnamon Tiramisu

Prep Time:

45 minutes

Bake Time:

13 minutes

Total Time:

12 hours


6-8 servings




For the ladyfingers:

  • 1 cup all-purpose flour

  • 5 teaspoons cornstarch

  • 3 large eggs, separated

  • ½ cup granulated sugar, divided

  • 1 teaspoon vanilla extract

  • ½ teaspoon apple pie spice

  • ¼ teaspoon salt

  • Powdered sugar, for dusting

For the mascarpone cream:

  • 4 large egg yolks

  • ½ cup granulated sugar, divided

  • ¾ cup heavy whipping cream

  • 1 cup mascarpone cheese

  • 1 teaspoon apple pie spice

For the assembly:

  • 1¾ cups apple cider

  • Powdered sugar, for dusting

  • 1 tablespoon ground cinnamon

  • 24 ladyfingers

Tools Needed

Stand Mixer

Hand Mixer

Mesh Strainer

Piping Bag

Baking Dish

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  1. Make the ladyfingers: Preheat oven to 350℉. Line a baking tray with parchment paper and set aside.

  2. In a small mixing bowl, combine the flour and cornstarch. Mix then set aside.

  3. Add egg yolks, ¼ cup sugar, vanilla, cinnamon, and salt to the bowl of a stand mixer, fitted with a whisk attachment. Mix on medium speed until combined and pale in color.

  4. In a separate bowl, add the egg whites and whisk on high-speed using an electric hand mixer. Slowly add the remaining sugar and mix until stiff peaks form, creating meringue.

  5. Carefully fold the meringue into the egg yolk mixture, using a silicone spatula, until combined. Then, slowly fold in the flour mixture until just combined.

  6. Transfer batter to a piping bag fitted with a large, round-tip. Pipe the batter in a straight line onto the baking tray, about 1-inch thick and about 4 or 5-inches long. Dust the tops with powdered sugar.

  7. Bake the ladyfingers in the oven for 13-16 minutes, or until lightly golden brown and firm to the touch. Allow to cool completely on the baking tray.

  8. Make the mascarpone cream: In a large mixing bowl, add egg yolks and ¼ cup sugar. Mix on high speed with an electric hand mixer until pale and very fluffy. The mixture should fall in a slight ribbon when the beaters are lifted.

  9. Add the cream and remaining sugar to a medium mixing bowl. Whip with the hand mixer until soft (not stiff) peaks form. Add mascarpone and apple pie spice then whip again until mixture is soft and spreadable.

  10. Gently, fold the mascarpone mixture into the egg yolk mixture, until just combined.

  11. Assemble the tiramisu: pour the apple cider into a shallow bowl and set aside.

  12. To the bottom of an 8x8 glass baking dish, lightly dust a layer of powdered sugar.

  13. One at a time, quickly dip each ladyfinger into the apple cider and place them into the baking dish, rounded side up, in a single layer.

  14. Evenly spread half the cream mixture over the ladyfingers. Add another layer of dipped ladyfingers and top with remaining cream.

  15. Lightly dust the cream with cinnamon before covering tightly with plastic wrap and refrigerating for at least 6 hours (12-24 hours is best). 

  16. Slice and drizzle with apple cider reduction before serving. Enjoy!


Dessert, Italian, Holiday

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