How to Make Salted Caramel Tiramisu - A Step-by-Step Guide

There's a reason why tiramisu is one of the most beloved desserts in the world. With its layers of creamy mascarpone and coffee-soaked ladyfingers, it's a decadent treat that satisfies any sweet tooth. But what if we told you there was a way to take this classic dessert to the next level? Introducing: Salted Caramel Tiramisu.

This twist on the traditional tiramisu recipe adds a rich and indulgent element with the addition of salted caramel. The sweet and salty combination creates a fl...

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Ingredients

  • 1 ½ cups brewed espresso, at room temperature
  • 4 tablespoons brandy-based orange liqueur (such as Grand Marnier®), divided
  • 4 tablespoons white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • 1 cup mascarpone cheese
  • 1 cup heavy whipping cream
  • 1 (3 ounce) package savoiardi biscuits (ladyfingers)
  • 2 tablespoons grated bittersweet chocolate, or to taste
  • 2 tablespoons cocoa powder, divided, or as needed
  • 1 cup white sugar
  • ¼ cup cold water
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 6 hrs 5 mins
  • Total Time: 6 hrs 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
  • Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
  • Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
  • Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
  • Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
  • Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
  • Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
  • Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
  • Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.
  • Nutrition

    530 cal.

    • Total Fat: 37g
    • Saturated Fat: 21g
    • Cholesterol: 204mg
    • Sodium: 298mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 1g
    • Total Sugars: 36g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 86mg
    • Iron: 1mg
    • Potassium: 142mg