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

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Author: Jolene Martinelli

Ingredients:

• 36 Ladyfingers
• 1/2  to 3/4 cup brewed Republic of Tea
• 1/4 to 1/2 cup Torani Puremade Caramel Syrup

For the apple layer:

• 3 pounds apples, peeled, cored, diced small
• 1/2 cup Dixie Crystals brown sugar
• 1 teaspoon butter
• 1/4 cup brewed Republic of Tea Caramel Apple
• 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
• 3 Tablespoons Torani Green Apple Puremade Syrup
• 8oz whipping cream
• 1/4 cup Dixie Crystals powdered sugar
• 1 teaspoon 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. 

tea, apples, tiramisu

Dessert,

American

Created using The Recipes Generator

 

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

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.