Ingredients
Method
Prepare the Espresso:
- Brew 3 shots of espresso (1.5 cups) and let it cool completely to room temperature.
Make the Caramel Sauce (if homemade):
- In a heavy-bottomed pan, melt granulated sugar over medium heat, without stirring, until it turns amber. Remove from heat and add cream and butter, stirring until smooth. Add a pinch of salt to balance the sweetness. Let the caramel cool to room temperature.
Whip the Cream:
- In a chilled bowl, whip 1 cup of heavy cream with 3 tablespoons of icing sugar on medium speed for 2-3 minutes until soft peaks form. Gradually incorporate ¼ cup of caramel sauce and whip for 5-8 minutes until stiff peaks form.
Mix the Mascarpone:
- In a separate bowl, combine 250 grams of mascarpone cheese with the whipped cream mixture. Stir until fully blended.
Assemble the Tiramisu:
- Quickly dip each Savoiardi biscuit into the cooled espresso for 1-2 seconds per side. Arrange the dipped biscuits in a serving dish (or individual glasses). Spread half of the mascarpone mixture over the biscuits.
Add Caramel:
- Drizzle a portion of the caramel sauce over the cream layer. Repeat the layers: biscuits, cream, and caramel, ensuring the final layer is the cream mixture.
Chill the Dessert:
- Refrigerate the tiramisu for at least 4 hours, but ideally 24 hours, to allow the flavors to meld together and the cream to set.
Serve:
- Before serving, dust the tiramisu with cocoa powder and optionally, top with grated chocolate. Serve chilled.
Notes
- Make sure to dip the ladyfingers quickly in the coffee, as over-soaking will make them soggy.
- Allowing the dessert to chill overnight will improve the flavor and texture.
- You can make this dessert ahead of time, which makes it great for parties and gatherings.