Caramel Chocolate Tiramisu

A decadent twist on the classic Italian dessert, combining rich chocolate and luscious caramel with coffee-soaked ladyfingers and creamy mascarpone.

Ingredients

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

For the Mascarpone Mixture:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 1/4 cups mascarpone cheese, room temperature
• 1 3/4 cups heavy cream
• 1/2 cup caramel sauce (from above)
• 1 teaspoon vanilla extract

For Assembly:

• 2 cups strong espresso or coffee, cooled
• 3 tablespoons coffee liqueur (optional)
• 2 tablespoons granulated sugar
• 2 packages (7 oz each) ladyfinger cookies
• 4 oz dark chocolate, finely chopped or grated
• Unsweetened cocoa powder for dusting
• Reserved caramel sauce for drizzling

Instructions

Make the Caramel Sauce:

1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns amber colored (about 10-15 minutes).
2. Once the sugar is completely melted and amber, immediately add butter and whisk until melted and combined.
3. Slowly pour in heavy cream while whisking constantly (mixture will bubble vigorously).
4. Remove from heat and stir in vanilla and salt.
5. Let cool completely. Reserve 1/2 cup for the mascarpone mixture and set aside the rest for drizzling.

Prepare the Mascarpone Mixture:

1. In a large bowl, whisk egg yolks and sugar until thick and pale (about 5 minutes).
2. Add mascarpone cheese and whisk until smooth and well combined.
3. Stir in 1/2 cup of the cooled caramel sauce and vanilla extract.
4. In a separate bowl, whip heavy cream to stiff peaks.
5. Gently fold the whipped cream into the mascarpone mixture in three additions until just combined.

Prepare the Coffee Mixture:

1. In a shallow dish, combine cooled espresso, coffee liqueur (if using), and sugar. Stir until sugar dissolves.

Assemble the Tiramisu:

1. Quickly dip each ladyfinger into the coffee mixture, ensuring they’re soaked but not falling apart.
2. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch dish or individual serving glasses.
3. Spread half of the mascarpone mixture over the ladyfingers.
4. Sprinkle half of the chopped chocolate over the mascarpone layer.
5. Drizzle with some of the reserved caramel sauce.
6. Repeat with another layer of dipped ladyfingers, remaining mascarpone mixture, and remaining chocolate.
7. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Final Assembly:

1. Before serving, dust the top with cocoa powder using a fine-mesh sieve.
2. Drizzle with remaining caramel sauce.
3. Serve immediately after final assembly.

Tips for Success:

• Caramel Safety: Be very careful when making caramel as it reaches extremely high temperatures. Have all ingredients ready before you start.
• Coffee Temperature: Make sure the coffee mixture is completely cool before dipping ladyfingers to prevent the mascarpone from melting.
• Mascarpone Temperature: Use room temperature mascarpone to prevent lumps in your mixture.
• Dipping Technique: Dip ladyfingers quickly – they should be soaked but still hold their shape.
• Chilling Time: The longer you chill the tiramisu, the better the flavors will meld together.

Storage:

• Store covered in the refrigerator for up to 3 days
• Best served within 24-48 hours of assembly

Serves: 12-16 portions

Prep Time: 45 minutes (plus chilling time)

Cook Time: 20 minutes