I built a Millionaire’s Tiramisu around a Salted Caramel Tiramisu layer hiding a caramelized praline crunch that begs you to read on.

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I can’t stop thinking about this Millionaire’s Tiramisu. It’s not your basic tiramisu, it’s a Salted Caramel Tiramisu where silky mascarpone and glossy salted caramel sauce take center stage while a little bitter edge keeps it from being too sweet.

I wanted something that looks over the top but is kinda sloppy simple to put together, and people always get that stunned “wait, what” look. You can even go the Tiramisu No Eggs Recipe route if that suits you.

I’m not giving instructions here, just saying: try it, you’ll get hooked.

Ingredients

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Ladyfingers are light biscuits that soak coffee well mostly carbs little protein
Espresso or strong coffee gives bold bitter flavor and caffeine adds depth
Mascarpone cheese very rich and creamy its high fat makes it silky
Heavy cream whips into clouds add fat and smoothness to filling
Salted caramel sauce brings sweet salty contrast lots of sugar very addictive
Bittersweet chocolate brings deep cocoa notes some antioxidants cuts sweetness
Flaky sea salt sprinkled on top brightens flavors and lifts the whole thing
Egg yolks thicken custard add protein and richness but also cholesterol

Ingredient Quantities

40 to 48 ladyfingers (savoiardi), about 1 large package

2 cups very strong brewed espresso or coffee, cooled

1/3 cup coffee liqueur like Kahlua, optional

6 large egg yolks

3/4 cup granulated sugar

16 oz (450 g) mascarpone cheese, room temp

2 cups (480 ml) heavy cream, cold

1 tsp vanilla extract

1 1/2 cups salted caramel sauce, store bought or homemade

8 oz (225 g) bittersweet chocolate, chopped (for ganache)

3/4 cup (180 ml) heavy cream for ganache

2 tbsp unsalted butter for ganache

4 oz (115 g) dark or semisweet chocolate for shavings

2 tbsp unsweetened cocoa powder for dusting

flaky sea salt for sprinkling, to taste

optional 2 tbsp dark rum or Marsala wine if you like

How to Make this

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1. Brew very strong espresso or coffee, let it cool to room temp and pour into a shallow bowl; stir in 1/3 cup coffee liqueur if using, or add 2 tbsp dark rum or Marsala to the coffee instead, your call.

2. Make a zabaglione to cook the egg yolks: whisk 6 large egg yolks with 3/4 cup granulated sugar in a heatproof bowl set over barely simmering water, whisk constantly until thick, pale and ribbony, about 6 to 8 minutes, then remove from heat and let cool a bit.

3. Stir the cooled zabaglione into 16 oz room temp mascarpone until smooth and lump free; taste and add a pinch of salt if needed.

4. Whip 2 cups cold heavy cream with 1 tsp vanilla to soft peaks, then gently fold the whipped cream into the mascarpone mixture until even and light; fold in about 1 cup of the salted caramel sauce, reserving roughly 1/2 cup for layering and extra drizzle.

5. Quickly dip each ladyfinger into the coffee for just 1 second per side, don’t soak them or they’ll go mushy, and arrange a single snug layer in a 9×13 or similar dish.

6. Spread half of the mascarpone + caramel cream over the first ladyfinger layer, drizzle with about half of the reserved caramel, then add a second layer of dipped ladyfingers and top with the remaining cream, smoothing the top.

7. Make the ganache: heat 3/4 cup heavy cream until it just begins to simmer, pour it over 8 oz chopped bittersweet chocolate plus 2 tbsp unsalted butter in a bowl, let sit 1 minute then whisk to a glossy smooth ganache; let cool slightly before pouring.

8. Pour the ganache evenly over the assembled tiramisu, chill the whole thing at least 4 hours or preferably overnight so flavors meld and it firms up.

9. Before serving dust the top with 2 tbsp unsweetened cocoa powder through a sifter, shave or grate 4 oz dark or semisweet chocolate over the top, sprinkle flaky sea salt to taste and if you want, drizzle any leftover caramel over each slice. Enjoy cold.

Equipment Needed

1. 9×13-inch baking dish (glass or ceramic) for assembling and chilling.
2. Shallow wide bowl for the cooled espresso/coffee to dip the ladyfingers in.
3. Heatproof mixing bowl plus a medium saucepan to make the zabaglione over simmering water.
4. Sturdy whisk for the egg yolks and zabaglione.
5. Electric mixer (hand or stand) to whip the heavy cream to soft peaks, youll get more consistent results with one.
6. Large mixing bowl and a rubber spatula to fold mascarpone, cream and caramel together.
7. Small saucepan or microwave-safe measuring cup and a heatproof bowl for making the ganache.
8. Fine-mesh sifter for the cocoa dusting, a box grater or microplane for chocolate shavings, and an offset spatula or large spoon to smooth and serve.

FAQ

Q: Are the raw egg yolks in the recipe safe to eat?

A: You can make them safe by cooking the yolks and sugar over a double boiler until thick and 160°F, then cool before adding mascarpone. Or use pasteurized eggs or skip them and make a stabilized whipped cream base instead. If you eat raw eggs there's a small risk of salmonella, so choose pasteurized if worried.

Q: How do I stop the ladyfingers from getting soggy?

A: Dip each ladyfinger very quickly, about 1 second per side, and don't soak them. Use cooled espresso so they don't break apart, work fast when assembling, and keep layers thin. Chill the finished tiramisu so the cream firms up and the cookies keep some bite.

Q: How long should I chill it before serving, and can I make it ahead?

A: Chill at least 6 to 8 hours but overnight 12 to 24 hours is best, the flavors marry and texture firms. You can make it 1 to 2 days ahead. After 48 hours it can get noticeably soggier. Bring to room temp 15 to 30 minutes before serving for the best flavor.

Q: Any tricks for a shiny, smooth chocolate ganache?

A: Heat the cream until it just simmers, pour over finely chopped chocolate, let sit 1 to 2 minutes then stir gently from the center until smooth, then whisk in the butter. If it seizes cool slightly then stir, or warm gently if it sets too fast. Strain if you want ultra smooth.

Q: My mascarpone looks lumpy or curdled when I mix it, how do I fix it?

A: Make sure mascarpone is room temp before you start. Beat gently, don't overwhip. If it gets grainy from being too cold or overmixed, let it sit at room temp and whisk gently; pressing through a fine sieve can help. Folding the whipped cream in gently keeps it silky.

Q: Can I freeze Millionaire's Tiramisu?

A: Yes you can freeze it, wrapped airtight, for up to about 1 month. Thaw overnight in the fridge. Texture will change a bit, chocolate shavings may soften and caramel can weep a little, but it still tastes great in a pinch.

Millionaire’s Tiramisu (Chocolate Salted Caramel!) Recipe Substitutions and Variations

Ladyfingers: dont have savoiardi? Use thin slices of sponge cake or pound cake cut into fingers. Dip very briefly in the coffee so they dont go mushy; about one small loaf or 10–12 slices will replace a full pack of ladyfingers.
Mascarpone: swap with 12 oz full fat cream cheese (softened) plus 1/4 cup heavy cream, whip till smooth. You can add 1 tsp lemon juice if you want a little tang, but it will taste a touch brighter than real mascarpone.
Raw egg yolks: for safety use pasteurized liquid egg yolks, or replace the cooked-yolk sabayon with 1 cup thick pastry cream or 1 cup instant vanilla pudding (mix slightly thicker than package directions) folded into the mascarpone. Texture is very close and egg-free folks will thank you.
Bittersweet chocolate (ganache/shavings): use semisweet or 60 to 70% dark chocolate bars or chips instead, same weight. If you’re out of bars, 3/4 cup unsweetened cocoa mixed with 6 tbsp melted butter can stand in for a quick rich layer, but it’s not identical.

Pro Tips

– Cook the zabaglione to safe temp and strain it. Aim for about 160°F if you have a thermometer, or cook until thick and ribbon like, then push it through a fine sieve into the mascarpone. If you get little cooked bits its usually from the eggs curdling, but straining fixes the texture. If youre worried about raw eggs use pasteurized yolks.

– Get the mascarpone and cream handling right. Mascarpone should be room temp so it blends smooth, but not warm or runny. Chill your mixing bowl and whip the cream to soft peaks, then fold in gently in thirds so you keep the air. Dont overfold or the mixture goes flat; if you need extra stability, a teaspoon of gelatin or a tablespoon of extra mascarpone helps.

– Dip ladyfingers fast and work in small batches. Use room temp coffee and a shallow dish, one quick second per side, dont soak them. If one gets soggy, set it briefly on paper towel and keep building the rest. Assembling cold and quick keeps the layers distinct.

– Cool the ganache before you pour and chill fully before slicing. Let the ganache come down to warm but pourable so it doesnt melt the cream layer, reheat gently if it firms too much. For clean slices run a knife under hot water, wipe it between cuts, then slice. Sprinkle flaky salt right before serving so it stays crisp and bright.

Millionaire's Tiramisu (Chocolate Salted Caramel!) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I built a Millionaire's Tiramisu around a Salted Caramel Tiramisu layer hiding a caramelized praline crunch that begs you to read on.

Servings

servings

Calories

807

kcal

Equipment: 1. 9×13-inch baking dish (glass or ceramic) for assembling and chilling.
2. Shallow wide bowl for the cooled espresso/coffee to dip the ladyfingers in.
3. Heatproof mixing bowl plus a medium saucepan to make the zabaglione over simmering water.
4. Sturdy whisk for the egg yolks and zabaglione.
5. Electric mixer (hand or stand) to whip the heavy cream to soft peaks, youll get more consistent results with one.
6. Large mixing bowl and a rubber spatula to fold mascarpone, cream and caramel together.
7. Small saucepan or microwave-safe measuring cup and a heatproof bowl for making the ganache.
8. Fine-mesh sifter for the cocoa dusting, a box grater or microplane for chocolate shavings, and an offset spatula or large spoon to smooth and serve.

Ingredients

40 to 48 ladyfingers (savoiardi), about 1 large package
2 cups very strong brewed espresso or coffee, cooled
1/3 cup coffee liqueur like Kahlua, optional
6 large egg yolks
3/4 cup granulated sugar
16 oz (450 g) mascarpone cheese, room temp
2 cups (480 ml) heavy cream, cold
1 tsp vanilla extract
1 1/2 cups salted caramel sauce, store bought or homemade
8 oz (225 g) bittersweet chocolate, chopped (for ganache)
3/4 cup (180 ml) heavy cream for ganache
2 tbsp unsalted butter for ganache
4 oz (115 g) dark or semisweet chocolate for shavings
2 tbsp unsweetened cocoa powder for dusting
flaky sea salt for sprinkling, to taste
optional 2 tbsp dark rum or Marsala wine if you like

Directions

Brew very strong espresso or coffee, let it cool to room temp and pour into a shallow bowl; stir in 1/3 cup coffee liqueur if using, or add 2 tbsp dark rum or Marsala to the coffee instead, your call.
Make a zabaglione to cook the egg yolks: whisk 6 large egg yolks with 3/4 cup granulated sugar in a heatproof bowl set over barely simmering water, whisk constantly until thick, pale and ribbony, about 6 to 8 minutes, then remove from heat and let cool a bit.
Stir the cooled zabaglione into 16 oz room temp mascarpone until smooth and lump free; taste and add a pinch of salt if needed.
Whip 2 cups cold heavy cream with 1 tsp vanilla to soft peaks, then gently fold the whipped cream into the mascarpone mixture until even and light; fold in about 1 cup of the salted caramel sauce, reserving roughly 1/2 cup for layering and extra drizzle.
Quickly dip each ladyfinger into the coffee for just 1 second per side, don't soak them or they'll go mushy, and arrange a single snug layer in a 9×13 or similar dish.
Spread half of the mascarpone + caramel cream over the first ladyfinger layer, drizzle with about half of the reserved caramel, then add a second layer of dipped ladyfingers and top with the remaining cream, smoothing the top.
Make the ganache: heat 3/4 cup heavy cream until it just begins to simmer, pour it over 8 oz chopped bittersweet chocolate plus 2 tbsp unsalted butter in a bowl, let sit 1 minute then whisk to a glossy smooth ganache; let cool slightly before pouring.
Pour the ganache evenly over the assembled tiramisu, chill the whole thing at least 4 hours or preferably overnight so flavors meld and it firms up.
Before serving dust the top with 2 tbsp unsweetened cocoa powder through a sifter, shave or grate 4 oz dark or semisweet chocolate over the top, sprinkle flaky sea salt to taste and if you want, drizzle any leftover caramel over each slice. Enjoy cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.