Salted Caramel Tiramisu

These ladyfingers are soaked with espresso and layered with a light, airy cream filling of mascarpone cheese and Grand Marnier® brandy. A salted caramel sauce rounds this dessert out, elevating it to not just another run-of-the-mill tiramisu. Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 530 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.

Step 7

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.

Step 8

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.

Step 9

Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.