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Apple Tea-ramisu

Welcome to Fall Flavors week! I'm kicking things off with a spin on one of my husband's favorite desserts, tiramisu.  Since I used Republic of Tea's Caramel Apple instead of coffee, I've dubbed it Tea-ramisu!

This post is sponsored in conjunction with Fall Flavors Week. I recieved product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.

I used store bought ladyfingers, but you absolutely can make your own, or you can even use angel food cake. I laid them out and then used a pastry brush to soak them with the tea.  Then I added a drizzle of Torani Puremade Caramel Syrup.

Next comes the cream cheese layer. 

After that, the lovely caramel apples. You can cheat and use the canned Caramel Apple Pie filling and chop it up, but I make these a lot in fall and use them for a ton of things.

Finish it off with some sweetened whipped cream, and another drizzle of caramel if you like.

My guys were nagging me to serve this up, so I only let it set for 4 hours.  6 would be better, overnight would be awesome. Is this a tiramisu in the traditional sense of the word? Nope.  But it's absolutely awesome and you're welcome to call it whatever you like!

Be sure to go and check out all the other amazing #FallFlavors Week recipes being shared down below!

Apple Tea-ramisu

Apple Tea-ramisu
Author: Jolene Martinelli


  • 36 Ladyfingers
  • 1/2 to 3/4 cup brewed Republic of Tea
  • 2 Tablespoons Torani Puremade Caramel Syrup (approximate)
  • For the apple layer:
  • Apples, peeled, cored, diced small
  • 1/2 cup Dixie Crystals brown sugar
  • 1 teaspoon butter
  • 1/4 cup brewed Republic of Tea
  • 3 Tablespoons Torani Puremade Caramel Syrup
  • For the cream cheese layer/whipped cream layers:
  • 8 ounces cream cheese, softened
  • 1/2 cup Dixie Crystals powdered sugar
  • 3T Torani Green Apple Puremade Syrup
  • 8oz whipping cream
  • 1/4 cup Dixie Crystals powdered sugar
  • 1t Taylor & Colledge Vanilla Bean Paste


  1. Brew 2 6oz cups of tea. Set aside. Place mixing bowl and beaters into freezer.
  2. For the apple layer: Combine apples, brown sugar, butter, and apple juice in a medium saucepan. Bring to a boil over high heat, stirring frequently.
  3. Lower heat to medium; cook for another5 to 10 minutes or until all liquid is absorbed and apples are soft. Remove from heat. Stir in caramel topping. Cool.
  4. For filling layer: Combine cream cheese, 1/2c powdered sugar, and 3T Green Apple syrup in large mixing bowl. Beat with mixer on medium speed until blended and smooth.
  5. Combine whipping cream, 1/4c powdered sugar and vanilla bean paste in chilled mixing bowl. Beat until stiff peaks form. Fold 1/2 cup into cream cheese mixture. Reserve remaining whipped cream in fridge.
  6. To assemble: Place half of the ladyfingers in a 13x9 dish. Brush with tea. Drizzle with caramel sauce. Spread half of the cream cheese mixture over the top. Spoon on half of the apple mixture, and spread to edges. Repeat layers.
  7. Top with remaining whipped cream, drizzle with additional caramel sauce, if desired. Chill for 3 to 4 hours.
tea, apples, tiramisu


Monday Fall Recipes
Apple Butternut Squash Casserole by That Recipe
Apple Pie Tacos Recipe by Blogghetti
Apple Streusel Cheesecake Bars by Lemon Blossoms
Apple Tea-ramisu by Jolene's Recipe Journal
Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D's Books and Cooks
Caramel Apple Cinnamon Rolls by Sweet Beginnings
Caramel Apple Crisp by Big Bears Wife
Caramel Apple Empanadas by Take Two Tapas
Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
Caramel Apple Spice Cupcakes by Daily Dish Recipes
Caramel Apple Tea Cake by An Affair from the Heart
Caramel Swirl Pound Cake by Family Around the Table
Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
Fall Harvest Potato Beet Soup by Frugal & Fit
Fall Punch Mocktail by Kate's Recipe Box
Fall Vegetable Breakfast Hash by Cindy's Recipes and Writings
Green Appletini Martini by Art of Natural Living
Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
Meyer Lemon Scones by A Kitchen Hoor's Adventures
Pear Almond Crumble Pie by Savory Moments
Pear Brown Betty by Cookaholic Wife
Plum Kuchen by Palatable Pastime
Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen's Kitchen Stories
Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
Sour Cream Coffee Cake with Toasted Pecan Filling by Books n' Cooks
Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie


Hezzi-D said…
If this doesn't say fall I don't know what does! I love the combination of apples and caramel with a little bit of tea instead of coffee thrown in!
We love Tiramisu and I love this version with all the fall flavors. YUM.
Lisa said…
Totally love this! I love your version better than the original.
Cindy Kerschner said…
Apples, caramel AND whipped cream? Yes please!
This is such a fun and really creative idea! I bet it was delicious, too.
Jessica Gipson said…
My favorite fall flavor is caramel. YUM!
Karen said…
What a brilliant way to incorporate the tea in a recipe! I'm with your family. I wouldn't be able to wait either.
Some of my family won't eat tiramisu because they don't like coffee. This would be perfect!
Chris said…
This is such a great idea! I love tiramisu and never thought to use tea with it. I am totally trying this. It looks delicious.
Tiramisu is my absolute favorite. How awesome that you added tea instead of coffee. Best wishes. Linda Crafts a La mode
How clever to use tea! This sounds like a delicious dessert!

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