Bramley Tiramisu

Bramley Tiramisu

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Course: Dessert


Prep time


Cooking time




  • 1kg / 2lb Bramley apples, peeled, cored and sliced

  • 200g / 8oz caster sugar

  • 150g / 6oz unsalted butter

  • 550g / 1¼lb cream cheesee

  • 1l / 1¾pt custard

  • 40-60 sponge fingers or 400g / 14oz dried sponge pieces

  • 300ml / 10floz apple juice

  • 120ml / 4floz brandy or cider

  • 150g / 5oz plain chocolate, grated

  • 50g / 2oz cocoa powder


  • To make the Bramley puree, place the Bramley apples, butter and sugar in a pan, cover with a lid and slowly heat for 10-15 minutes or until soft. Remove from the heat and cool.
  • In a mixing bowl beat together the cream cheesee and custard until smooth.
  • Mix together the grated chocolate and cocoa powder.
  • Arrange half the sponge fingers or pieces in the bottom of a suitable serving dish (or individual glasses).
  • Mix the apple juice with the brandy and drizzle half the liquid over the sponges.
  • Spoon over half the cold Bramley puree, level off then sprinkle on a third of the chocolate mix.
  • Pour half of the cheese and custard over the chocolate layer. Arrange the second layer of sponges on top. Repeat the layering process, finishing with a sprinkle of the remaining chocolate.
  • Chill for at least 1 hour in the fridge. Portion and serve.

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