Tiramisu is a great dessert to make during the summer months since you don’t need to turn on your oven. While traditional tiramisu is delicious, variations offer a nice twist and a melding of flavors. I’ve made a Pumpkin version, a White Chocolate Blackberry version and today I am sharing with a Salted Caramel version.
I always like to look at the back of my wrappers, packages and so forth when I buy things. You never know what delicious recipe you may come across. That’s exactly where I found this recipe. It was on the back of a package of ladyfingers I bought.
I started by prepping all the ingredients to assemble the tiramisu. First, I made the salted caramel. I must say, I have made caramel before and had more failures than successes and I was able to ace this salted caramel on my first try. So, this will definitely be my go-to when a recipe calls for caramel, I will just omit the salt. While the caramel cooled, I made instant espresso and allowed it to cool before whisking in Kahlua and I beat together mascarpone cheese along with heavy cream.
Then it was time to start assembling. I dipped 12 ladyfingers in the espresso mixture and then arranged them in an 8 x 8 baking dish and drizzled the top with a few tablespoons of the salted caramel.
I then spread half of the mascarpone mixture on top and then repeated the layers.
And finally, I dusted the top with cocoa powder before covering and refrigerating it for at least 4 hours before serving. And I must say, this may be my favorite variation of tiramisu I have made to date.
Salted Caramel Tiramisu
For the salted caramel:
1/2 cup sugar
1/4 cup water
1/2 cups heavy cream
2 tablespoons unsalted butter
1 teaspoon Kosher salt
For the Tiramisu:
1/4 cup sugar
8oz. mascarpone cheese, at room temperature
1 1/2 cups heavy cream
1 1/2 cups brewed instant espresso, cooled
3 tablespoons Kahlua
2 teaspoons cocoa powder
For the caramel: Clip a candy thermometer to a medium saucepan. Add the sugar and water to the saucepan and let simmer for 5 minutes or until the sugar dissolves over medium-low heat. Increase the heat to medium and bring the mixture to boil. Cook undisturbed until the temperature on the candy thermometer reaches 350 F.
Decrease the heat to low and slowly whisk in the heavy cream and cook for an additional 2 minutes until smooth, whisking constantly.
Remove the saucepan from the heat and whisk in the butter and salt. Allow the caramel to cool for 25 minutes before using.
For the tiramisu: In a large bowl combine the sugar, mascarpone cheese and heavy cream. Using a hand mixer on medium-high speed beat the mixture until soft peaks form.
In a medium bowl stir together the cooled espresso and Kahlua. Dip half of the lady fingers in the mixture and arrange them in an even layer in an 8-inch square baking dish.
Drizzle the arranged ladyfingers with 3 tablespoons of the cooled salted caramel. Top with half of the mascarpone mixture.
Repeat the layers one more time. Store the leftover salted caramel in an air-tight container in the refrigerator.
Dust the top of the final layer of the mascarpone mixture with the cocoa powder. Cover with a piece of wax paper and aluminum foil and refrigerate for at least 4 hours before serving.