Best 2 Salted Caramel Tiramisu Recipes
Indulge in a sweet and savory symphony with our salted caramel tiramisu, a delectable fusion of classic Italian dessert and the rich, buttery flavor of salted caramel. This extraordinary treat combines layers of espresso-soaked ladyfingers, a velvety mascarpone filling infused with salted caramel, and a delicate cocoa powder topping. Each bite offers a harmonious balance of sweet and salty, with the smooth texture of the mascarpone contrasted by the crisp crunch of the ladyfingers. Discover the secrets behind this exquisite dessert with our step-by-step recipe, along with additional variations to tantalize your taste buds. From a classic tiramisu to a luscious chocolate tiramisu and a refreshing lemon tiramisu, our collection of recipes offers something for every palate. Embark on a culinary journey and create an unforgettable dessert experience that will leave your guests craving for more.
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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.
Provided by Chef and a Baker
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
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
SALTED CARAMEL MACCHIATO TIRAMISU FOR TWO RECIPE BY TASTY
Love tiramisu?! Then you'll love this salted caramel twist! In this recipe, we use rich caramel sauce and mascarpone cheese to make a decadent custard that's layered between espresso-dipped ladyfingers and topped off with whipped cream and a salty caramel drizzle!
Provided by Tikeyah Whittle
Categories Desserts
Time 2h15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the sugar and egg yolks in a small bowl and whisk vigorously until the mixture thickens and falls back on itself in a ribbon when the whisk is lifted, 6-8 minutes. Fold in the mascarpone and caramel sauce to combine evenly.
- Break each ladyfinger in half crosswise. Dunk each half briefly in the espresso and arrange 3 halves, side by side, in the bottom of each of two cocktail glasses. (You may need to squish them tightly together to fit). Top each with 3 heaping tablespoons of the caramel-mascarpone mixture and smooth the tops with the back of the spoon. Continue layering the ladyfinger halves and the caramel-mascarpone mixture to make 3 layers. Discard any remaining espresso. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours (the longer it sits, the better it gets).
- When ready to serve, uncover and top each glass with a dollop of whipped cream. Drizzle with more caramel sauce and sprinkle each with a pinch of flaky salt.
- Enjoy!
Nutrition Facts : Calories 991 calories, Carbohydrate 93 grams, Fat 61 grams, Fiber 0 grams, Protein 22 grams, Sugar 59 grams
Tips:
- For the best flavor, use high-quality ingredients.
- Make sure the eggs and cream cheese are at room temperature before you start baking.
- Don't over-beat the egg whites. You want them to be stiff, but not dry.
- When folding the egg whites into the batter, do it gently so you don't deflate them.
- Bake the tiramisu until it is set in the center. It should be slightly jiggly, but not liquid.
- Chill the tiramisu for at least 4 hours before serving.
- For a more intense salted caramel flavor, use a dark chocolate ganache.
Conclusion:
This salted caramel tiramisu is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like your tiramisu light and airy or rich and creamy, this recipe has you covered.
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