SALTED CARAMEL TIRAMISU

Salted Caramel Tiramisu image

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.

Provided by Chef and a Baker

Categories Desserts Specialty Dessert Recipes Tiramisu Recipes

Time 6h50m

Yield 8

Number Of Ingredients 15

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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

Steps:

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 Facts : Calories 529.7 calories, Carbohydrate 45 g, Cholesterol 204 mg, Fat 36.5 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 21 g, Sodium 298.3 mg, Sugar 35.9 g