Description
A no-bake dessert featuring layers of spiced apple filling, creamy mousse, and coffee-soaked ladyfingers, perfect for fall entertaining.
Ingredients
Spiced Apple Layer:
- 4 medium Granny Smith apples, diced small
- 2 tablespoons fresh lemon juice
- 3 tablespoons pure maple syrup
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon apple pie spice
Creamy Mousse:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1¾ cups whole milk
- 1½ cups heavy whipping cream
- ¾ cup powdered sugar
- 8 oz cream cheese, room temperature
Assembly:
- 6 tablespoons whole milk
- 2 packages (7 oz each) firm ladyfinger cookies
- ⅓ cup caramel sauce
- Chopped toasted walnuts for garnish (optional)
Instructions
- Prepare apples: Dice apples uniformly and toss with lemon juice. Mix with maple syrup, brown sugar, flour, and spices.
- Cook apple mixture: Sauté in a saucepan over medium heat for 18-20 minutes until tender. Cool completely.
- Make pudding base: Whisk pudding mix with spices, gradually add milk until smooth. Chill 15 minutes.
- Prepare whipped cream: Beat cream to soft peaks, add powdered sugar, continue to stiff peaks. Reserve half for topping.
- Create mousse: Beat cream cheese until fluffy. Add pudding mixture, then fold in half the whipped cream.
- Assemble first layer: Line 9×9 pan with parchment. Dip ladyfingers in milk, arrange in pan. Add caramel, half the mousse, half the apples.
- Repeat layers: Add second layer of dipped ladyfingers, remaining caramel, mousse, and apples.
- Finish and chill: Top with reserved whipped cream. Refrigerate minimum 2 hours, preferably overnight.
- Serve: Garnish with extra caramel and walnuts before serving.
Notes
- Chill mixing bowl before whipping cream for best results
- Don’t over-soak the ladyfingers—quick dips only
- Overnight chilling creates the best texture and flavor
- Prep Time: 40 minutes
- Cook Time: 20 minutes (Chill Time: 2 hours)