Tiramisu with Salted Butter Caramel

Directions

1. Reduce the biscuits to a fine powder using a blender or food processor and set aside.
2. To make the salted butter caramel, heat the powdered sugar in a saucepan over medium heat until it melts and turns a golden brown. Remove from heat.
3. Gradually add the liquid cream while stirring constantly to prevent lumps.
4. Add the salted butter cut into small pieces, stirring until fully incorporated and the caramel is smooth. Set aside to cool slightly.
5. Separate the egg yolks from the whites. In a medium bowl, beat the mascarpone with the sugar and vanilla sugar until smooth. Mix in the egg yolks.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture to keep it light and airy.
7. In serving glasses, layer the dessert: start with a layer of powdered biscuits, then a generous spoonful of salted butter caramel, followed by a layer of the mascarpone mixture. Repeat until all ingredients are used, finishing with mascarpone on top.
8. Refrigerate the assembled glasses for at least 3 hours to allow the tiramisu to set and flavors to meld.
9. Just before serving, dust the top of each glass with cocoa powder for a classic finishing touch.

Recipe Details

Prep Time: 25 minutes
Chill Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 4
Difficulty: Medium

Variations & Substitutions

• Swap the ladyfingers for thin shortbread cookies for a buttery twist.
• Add a splash of coffee liqueur or rum to the caramel for an adult version.
• Replace the cocoa powder topping with shaved chocolate or caramel drizzle for extra decadence.
• Use light cream for a slightly lighter dessert without sacrificing flavor.

Serving Suggestions