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-
Heat oven to 350°F. Line 15x10x1-inch pan with foil; generously spray with cooking spray. Open end of bread batter package, and squeeze into pan. Let stand 15 minutes to soften. Spread batter evenly in pan.
-
Bake 20 to 25 minutes or until golden brown. Cool in pan 15 minutes. Place large cutting board on top of pan; invert onto board, remove foil. Cool 15 minutes. Cut bread into 6 rows by 4 rows to make 24 pieces. Set aside until ready to assemble.
-
Meanwhile, in large bowl, beat mascarpone with electric mixer on medium speed, gradually adding powdered until smooth. Stir in vanilla. In another large bowl, beat whipping cream on medium speed until stiff peaks form. Fold half of the whipped cream into mascarpone mixture until combined; fold in remaining whipped cream until mixture is smooth. Place in refrigerator until ready to use.
-
In another medium bowl, mix apple cider and 1/3 cup of the caramel topping with whisk until well blended. Set aside.
-
To assemble tiramisu: One at a time, gently dip all sides of 12 pieces of the bread into the apple cider mixture; arrange pieces evenly in 13x9-inch pan. (There will be some spaces between bread pieces.)
-
Spread half of the mascarpone mixture evenly over the bread layer. Spoon apple pie filling over mascarpone mixture; spread evenly.
-
Drizzle 3 tablespoons of the caramel topping evenly over pie filling. Repeat step 5 for second layer.
-
Top with remaining mascarpone mixture; drizzle with remaining 3 tablespoons caramel topping. Gently swirl the caramel topping into the mascarpone mixture. Refrigerate uncovered 2 hours before serving.
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670
Calories
40g
Total Fat
5g
Protein
74g
Total Carbohydrate
46g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 670
- Calories from Fat
- 360
- Total Fat
- 40g
- 61%
- Saturated Fat
- 24g
- 118%
- Trans Fat
- 1g
- Cholesterol
- 120mg
- 39%
- Sodium
- 370mg
- 16%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 74g
- 25%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 46g
- Protein
- 5g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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Line 15x10x1-inch pan with foil; generously spray with cooking spray. Open end of bread batter package, and squeeze into pan. Let stand 15 minutes to soften. Spread batter evenly in pan.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/ZKucNso_QXmzD03MePRR3Q_webp_base.webp?v=3bd3232c\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Bake 20 to 25 minutes or until golden brown. Cool in pan 15 minutes. Place large cutting board on top of pan; invert onto board, remove foil. Cool 15 minutes. Cut bread into 6 rows by 4 rows to make 24 pieces. Set aside until ready to assemble.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/ScMnJGZCQPC0B06YMOWE-Q_webp_base.webp?v=90fb36d6\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Meanwhile, in large bowl, beat mascarpone with electric mixer on medium speed, gradually adding powdered until smooth. Stir in vanilla. In another large bowl, beat whipping cream on medium speed until stiff peaks form. 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Together with the complete recipe below, anyone can learn to make this impressive yet simple dessert:\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003ePrepare the Pan and Bread Batter\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eLine a jelly roll pan with foil and spray it generously with cooking spray. Squeeze a package of \u003ca href=\u0022https://www.pillsbury.com/products/batters/pillsbury-apple-cinnamon-bread-batter-30-oz\u0022\u003eapple cinnamon bread batter\u003c/a\u003e right into the pan. It will be easier to spread if you let it soften 15 minutes first, then spread it evenly in the pan.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eBake, Cool and Cut the Bread\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eBake the bread until it’s golden brown. Let it cool in the pan 15 minutes. Invert it onto a large cutting board and gently peel off the foil. Let it cool uncovered 15 additional minutes. Then using a long, serrated knife, cut the bread into 24 rectangles by cutting it in 6 rows down the short side and 4 rows down the long side of the bread.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eMake the Mascarpone Filling\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eUse a large bowl and an electric mixer to gradually beat the powdered sugar into the mascarpone cheese until it’s smooth. Stir in the vanilla.\u003c/p\u003e\u003cp\u003eIn another large bowl, beat the whipping cream until stiff peaks form. We find it easier to start on low speed while the cream is thin and wants to splatter everywhere, and gradually increase the speed to medium as the cream becomes thicker. You’ll know you have stiff peaks when you lift the beaters out of the cream and the peaks that form don’t bend over.\u003c/p\u003e\u003cp\u003eTo keep the whipped cream light and airy, fold half of it into the mascarpone mixture. Folding is a technique that gently mixes ingredients without losing volume. Use a silicone scraper and start at the bottom of the bowl and lift the ingredients gently up and over the top. Keep repeating this technique until the ingredients are evenly mixed. Then fold the mixture back into the remaining whipped cream, using the same technique. Store the filling in the refrigerator until you’re ready to use it.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eMix the Caramel Soaking Mixture\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eWith classic tiramisu, the sponge cake is dipped in a coffee-marsala wine mixture. This both softens the cake while infusing it with a ton of flavor. In this recipe, a caramel-cider mixture is used instead of the coffee one. It’s made by mixing caramel ice-cream topping and apple cider with a spoon. It takes a few seconds until they decide they want to hang out together, but in no time, they will be all mixed together.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003ePut it All Together\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eDip each of 12 of the pieces of apple bread in the caramel mixture, one at a time and arranged in a single layer in the bottom of a 13x9-inch pan. (There’s no need to grease the pan first—you’ll have no problems getting the dessert out of the pan.) The 12 pieces won’t quite cover the entire bottom of the pan—just do your best to cover the bottom as evenly as possible\u003c/p\u003e\u003cp\u003eSpread half of the mascarpone mixture over the bread pieces, in a nice, even layer. Then top with apple pie filling, spreading it evenly. We find this easy to do if we place spoonfuls of the pie filling randomly over the mascarpone mixture, and then connect them all by spreading them with a knife. Drizzle with 3 tablespoons of caramel topping (not the caramel dipping mixture, but the topping straight out of the bottle.)\u003c/p\u003e\u003cp\u003eDip the remaining 12 pieces of apple bread in the caramel dipping mixture and create a second layer in the pan, the same way you did the first one. Spread the remaining mascarpone mixture over the top and drizzle with the remaining 3 tablespoons of caramel topping. Use the back of a spoon to gently swirl the caramel topping into the mascarpone mixture, for a pretty presentation.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eRefrigerate and Enjoy\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eRefrigerate the tiramisu 2 hours uncovered (you won’t want to mar the pretty swirls you just made). Cut into serving pieces and remove them from the pan to serving plates using a \u0026nbsp;metal cookie spatula to get nicely-shaped pieces.\u003c/p\u003e","category":"SEO Content_1"},{"title":"How to Store Caramel Apple Tiramisu","description":"\u003cp\u003eThis flavorful dessert is ready to serve after 2 hours in the fridge. You can also make it up to 24 hours in advance. The bread pieces are just as delicious after 24 hours as they are after 2 hours in the fridge, but after that, they begin to get soggy and fall apart. Here\u0027s how to store the tiramisu if you don’t plan to serve it after the initial 2 hours in the fridge:\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eRefrigerator Storage\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eInsert a few toothpicks into the dessert, with plenty of toothpick still showing above the topping. Genty “tent” the pan with plastic wrap to cover the pan and store in the refrigerator up to 24 hours to keep it fresh and moist. You can use this method for the entire pan of tiramisu or any remaining dessert you have leftover.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eFreezer Storage\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eFreezer storage isn’t recommended for this dessert, as the bread pieces continue to soak up moisture from the mascarpone mixture and get soggy when thawed.\u003c/p\u003e","category":"SEO Content_2"}],"faq":[{"title":"What Can I Substitute for Mascarpone?","description":"\u003cp\u003eMascarpone cheese is a double-cream or triple-cream cow’s milk cheese. It can be found in tubs either near the cream cheese or the specialty cheeses. It’s soft and delicate in flavor and can range in texture from thickened whipping cream to the texture of softened butter.\u003c/p\u003e\u003cp\u003eIf you can’t find it near you, you could substitute an equal amount of full-fat cream cheese. Be sure to soften it at room temperature by taking it out of the box and allowing it to sit on the counter at room temperature for at least 30 minutes before using it.\u003c/p\u003e","category":"FAQ_1"},{"title":"Can I Make Caramel Apple Tiramisu with Half-and-Half?","description":"\u003cp\u003eUnfortunately, you will need to use the full-fat heavy whipping cream over half-and-half. This recipe requires the cream to be whipped to stiff peaks to hold its shape when layered in the dessert. Half-and-half doesn’t have enough fat in it to whip properly.\u003c/p\u003e","category":"FAQ_2"},{"title":"Apple Cider vs. Apple Juice","description":"\u003cp\u003eBoth are made from apples, but how they are processed makes them different products. Apple juice has been filtered to remove any solids, where apple cider has not been filtered to remove any pulp or sediment. We like to use apple cider that has added spices for this recipe, because they add another layer of seasonal flavor to this scrumptious dessert.\u003c/p\u003e","category":"FAQ_3"}],"tipCategories":[{"categoryName":"Kitchen Tested","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"\u003cp\u003eKitchen Tested: 10/17/2024.\u003c/p\u003e","category":"Kitchen Tested"}],"isExpandable":false},{"categoryName":"Rich Snippet","heading":"","cssClass":"recipePartMethodNote","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"\u003cp\u003eThis Caramel Apple Tiramisu recipe is made with apple cinnamon bread and apple pie filling for an extraordinary seasonal take on a luscious dessert.\u003c/p\u003e","category":"Rich Snippet"}],"isExpandable":false}],"nutritionInfo":{"configuration":{"showAsTable":false,"noNutritionInformationAvailableMessage":"No nutrition information available for this recipe","poweredByText":"\u003cp\u003eNutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only. 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