Envy™ Apple Whisky “Tiramisu”



Serves 8-12

  • 30 Lady fingers (approx.)
  • 250g  Mascarpone Cheese
  • 300g  Whipping cream
  • 3 tbsp  Sugar
  • ½ tsp  Salt
  • 3  Egg yolks
  • ¼ tsp  Nutmeg
  • 1.5 tsp  Ground cinnamon
  • 2-3 Envy™ apples peeled and cubed
  • 2 cups  Apple juice
  • 1 tsp  Vanilla extract
  • Sugar to taste
  • 5 shots  Bourbon whisky
  • 12  Amaretti cookies (about)


  1. For the Apple filling: In a pot, place peeled and cubed apples, 1 tsp cinnamon, 1 cup apple juice, vanilla extract and a pinch of salt.
  2. Cook on stove on medium until liquid comes to a boil, then simmer on low until apples are soft and liquid is absorbed. (about 20 minutes)
  3. Process in a food processor until smooth.
  4. Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. Transfer mixture to a large bowl, set aside
  5. In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
  6. Assembling the “Tiramisu”: In a shallow Tupperware dish, add whisky and ½ cup apple juice
  7. Working one at a time, dip each lady finger into the whiskey mixture for about 4 seconds each, and line the bottom of the casserole dish neatly.
  8. Scoop 1/2 of the cream mixture and spread evenly over the lady fingers. Top with apple sauce
  9. Repeat layers of whiskey lady fingers, cream and apple sauce until you reach the top of the casserole—top layer should be just cream.
  10. Refrigerate for at least 6 hours, 24 if you can wait!
  11. Before serving, Place amaretti cookies along with ½ tsp cinnamon in a ziplock bag and crush with a glass. Sprinkle top generously with the crunchy mixture –Serve!