USA Apple Tiramisu

This dessert was curated by a talented chef Sukanta Das (executive pastry chef) and chef Gagandeep Sawhney (executive sous chef).  It is available at Grappa at Shangri-La’s Eros Hotel.

USA Apple Tiramisu


Egg yolk 6 gms

Sugar 75 gms

Mascarpone cheese 500 gms

Whipped cream 350 gms

Amaretto 95 ml

Light stock syrups 175 gms

Savoiardi biscuits 250 gms


Apple 1000 gms

Sugar 125 gms

Water 100 gms

Lemon juice 20 gms

Rum 50 ml

Method of preparation:

  1. Peel and core the apple and then cut it into 2 mm thick round disc.
  2. Boil sugar with water and cinnamon stick, add lemon juice, blanche apple disc into boiling syrup for one minute. Keep it aside to for cooling.
  3. Whip egg yolks with sugar until it turns light and fluffy.
  4. Add the mascarpone to the egg mixture and stir until all the lumps have disappeared.
  5. Place some apple compote in the base.
  6. Pour the amaretto into light stock syrups a shallow bowl and dip each ladyfinger into the liquor.
  7. Place the ladyfingers in a layer on top of the apple compote.
  8. Cover with half the mascarpone mixture and another layer of apples.
  9. Top with a layer of amaretto soaked ladyfingers and the rest of the mascarpone.
  10. The apple tiramisu gets better after a couple of hours in the refrigerator.

Have a nice day!


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