Skip to main content

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

Ingredients

  • 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

Instructions

  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.

Other recipes you may enjoy:

Ginger Pear Muffins

Apple Cider Tea Madeleines

tea, apples, tiramisu
Dessert,
American

 

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
 




Labels:

Comments

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!
September 7, 2020 at 7:43 AM
A Day in the Life on the Farm said…
We love Tiramisu and I love this version with all the fall flavors. YUM.
September 7, 2020 at 9:23 AM
Lisa said…
Totally love this! I love your version better than the original.
September 7, 2020 at 10:27 AM
Cindy Kerschner said…
Apples, caramel AND whipped cream? Yes please!
September 7, 2020 at 3:45 PM
Amy (Savory Moments) said…
This is such a fun and really creative idea! I bet it was delicious, too.
September 7, 2020 at 7:51 PM
Jessica Gipson said…
My favorite fall flavor is caramel. YUM!
September 8, 2020 at 12:30 PM
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.
September 8, 2020 at 1:35 PM
Inger @ Art of Natural Living said…
Some of my family won't eat tiramisu because they don't like coffee. This would be perfect!
September 13, 2020 at 2:35 PM
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.
September 26, 2020 at 7:51 AM
Crafts a la Mode said…
Tiramisu is my absolute favorite. How awesome that you added tea instead of coffee. Best wishes. Linda Crafts a La mode
September 30, 2020 at 10:15 AM
Cheese Curd In Paradise said…
How clever to use tea! This sounds like a delicious dessert!
October 5, 2020 at 5:46 PM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.
10 comments
Read more