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Place a medium-sized pot over medium-low heat. Add the butter, diced apples, cinnamon, and allspice. Stir well.
Add the apple juice, vanilla, and sugar to the pot, mixing thoroughly.
Cook for about 20 minutes, until the apples are tender.
Remove from heat and let the mixture cool completely in a bowl.
In a mixing bowl, beat the egg yolks, sugar, on high speed for about 5 minutes until pale yellow and fluffy.
In another bowl, mix the mascarpone (or dairy-free cream cheese) with the heavy cream until smooth.
Fold the egg yolk mixture and diced apples into the cream mixture. Set aside.
In a shallow bowl, combine the apple juice and water. Dip each ladyfinger briefly into the apple juice mixture, and line the bottom of a 10x7 baking dish with a layer of dipped ladyfingers.
Spread half of the homemade apple mixture over the ladyfingers, followed by half of the cream mixture.
Repeat with another layer of dipped ladyfingers, apple mixture, and the remaining cream mixture.
Cover and refrigerate for at least 6 hours to set.
After chilling, remove the tiramisu from the fridge.
Top with whipped cream, drizzle with caramel sauce, and sprinkle chopped pecans over the top.
Slice and enjoy!