Apple Pie Tiramisu

Gather all ingredients. (5 minutes)

Prepare the Apple Filling: In a bowl, combine apple pie fruit filling, cinnamon, salt, and nutmeg until well mixed. Reserve 1/4 cup of apple slices from the filling in a separate small bowl; roughly mash the remaining apple mixture using a potato masher. Set aside. (15 minutes)

Prepare the Tiramisu Cream: In a large bowl, place the mascarpone cheese. In a second large bowl, combine heavy cream, sugar, cinnamon, vanilla extract, salt, and nutmeg. Beat with an electric mixer on medium-low speed until it starts to thicken (about 30 seconds). Increase the speed to medium and beat until soft peaks form (about 2 minutes).

Gently whisk a third of the cream mixture into the mascarpone cheese just until combined and slightly loosened. Fold in the remaining cream mixture, in 2 additions using a whisk, until just combined. (10 minutes)

Pour apple cider into a shallow bowl. Quickly dip and roll ladyfingers in the cider, one by one, just until coated (about 1 second each). Arrange 12 ladyfingers in a single layer on the bottom of an 8-inch square baking dish; trim or break ladyfingers to fit as needed. Crumble and arrange any leftover ladyfinger pieces into the gaps and over the top. (20 minutes)

Spread half of the mashed apple filling over the ladyfingers. Drizzle evenly with 2 tablespoons of caramel sauce. Top with half of the mascarpone mixture, spreading into an even layer. Repeat the layers once with the remaining ladyfingers, cider, apple filling, caramel sauce, and mascarpone mixture, piling the top high as needed and smoothing into an even layer with the back of a spoon. Discard any remaining cider. (25 minutes)

Loosely cover with plastic wrap and refrigerate with the reserved apple slices until set, for at least 4 hours or up to 24 hours. (4 hours)

When ready to serve, chop the reserved apple slices. Uncover and top the tiramisu evenly with the chopped apples and a drizzle of caramel sauce. Garnish with toasted pecans, if desired. (10 minutes)