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Apple Pie-Misu

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Serves: 10

Prep: 45 minutes

Cook: 4 hours


  • Sponge
    • 63g unsalted butter, softened
    • ½ cup Natvia
    • 220g self raising flour
    • 2 eggs
    • ½ cup milk
    Apple pie pastry
    • 115g plain flour
    • 115g unsalted butter, melted
    • 45g almond meal
    • 1 tbs NAtvia
    • 1 tsp cinnamon
    Apple filling
    • 200g sliced apples, tinned
    • 1 tsp cinnamon
    • 1 tbs Natvia
    • 300g thickened cream
    • 2 tbs marscarpone
    Coffee Soak
    • 2-3 tsps instant coffee
    • 1 ½ cups hot water
Notes: Sponge can be made 1-2 days in advance


  1. To make the sponge, cream the butter with an electric beater until pale. Add the Natvia and beat until combined.
  2. Add the eggs one at a time, beating to combine in between each addition.
  3. Add the flour and milk a little at a time. Beating in between each addition.
  4. Bake for 20-25 minutes. Remove from the oven and place on a wire rack to cool completely.
  5. To make the pastry, combine all ingredients in a bowl and mix to combine. Spread on a baking paper lined tray and bake for 20 mins until golden. Remove from the oven and cool completely on a wire rack.
  6. Combine the sliced apples with the cinnamon and Natvia, set aside.
  7. Beat the cream until soft peaks form and then beat in the marscarpone. Beat until peaks form.
  8. Start to build the tiramisu by slicing the sponge in half and layering at the bottom of a 6 litre capacity dish. Combine the coffee with the hot water and pour over the sponge to soak. Cover with ½ of the cream mixture.
  9. Dollop over the apples and then place pieces of the pastry on top. Coat with remaining cream.
  10. Cover with plastic wrap and stand in the fridge for 4 hours or overnight.
No nutritional info supplied

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