Apple Upside-Down Tiramisu

This incredible dessert brings a down home feel to a traditional Italian dessert.

Ingredients:

• 24 ladyfingers
• 1 qt heavy cream
• 1 lb mascarpone cheese
• 1 lb confectioners sugar
• 1 cup coffee liqueur
• 1 qt triple strength coffee
• 2 cups refined sugar
• 1 cup amaretto
• 1 tsp powdered gelatin
• 1 cup very hot tap water
• 4 tbsp cinnamon
• For the Topping:
• 5 ea Granny Smith apples
• 1/2 lb sweet butter
• 1/2 lb brown sugar
• 1 tsp cardamom
• 1 tsp ginger
• 1/2 tsp ground cloves

Directions:

In a mixer with a whip attachment, add the heavy cream and mascarpone. Mix on low speed, just until smooth. Scrape down bowl and add confectioners sugar while continuing to mix on low. Bloom the gelatin in the hot water and add while increasing the speed of mixer to medium. Add cinnamon and let mix until you have a whipped cream consistency. Reduce mixer speed to low and slowly add the amaretto until fully incorporated, set aside. For the Topping: Peel, core and fine dice the apples. Melt the 1/2 lb of butter and saute the apples adding the brown sugar and spices. Brown the apples nicely as the color will be your finished products color. Set aside. For the Ladyfingers: Dissolve the sugar in the coffee and add the coffee liqueur. Holding 3 to 4 cookies at a time, dunk in the coffee and line the bottom of a 10 inch springform pan with the cookies. The pattern is not important as long as you have full coverage. With a plastic spatula, lay down a one inch layer of the cream mixture, next place dunked cookies vertically around the pan to form the "walls", using bottom layer of cream mixture as an "anchor". Lay down another layer of dunked cookies followed by another cream layer. Now top with cooled apple mixture, cover and chill for 3-4 hours.

Number of Servings: 10-12