Coffee Caramel Tiramisu
A creamy, espresso-soaked tiramisu with layers of coffee caramel for a next-level, melt-in-your-mouth dessert.
Ingredients
For the Coffee Caramel:
- ½ cup granulated sugar
- ¼ cup brewed espresso
- ¼ cup heavy cream
- 1 tbsp butter
- ¼ tsp sea salt
For the Tiramisu:
- 1 cup brewed espresso cooled
- 3 tbsp coffee liqueur optional, but recommended
- 8 oz mascarpone cheese softened
- ¾ cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 24 ladyfingers savoiardi biscuits
- Unsweetened cocoa powder for dusting
Instructions
- Make the caramel: Heat sugar in a saucepan until melted and golden brown.
- Slowly whisk in espresso, cream, butter, and salt until smooth. Let it cool slightly.
- Whip mascarpone, heavy cream, powdered sugar, and vanilla until thick and fluffy.
- In a shallow dish, combine espresso and coffee liqueur.
- Dip each ladyfinger quickly into the espresso mixture—don’t soak them into mush.
- Layer half the ladyfingers in the baking dish.
- Spread half the mascarpone mixture over the ladyfingers.
- Drizzle half of the coffee caramel over the mascarpone layer.
- Repeat with another layer of ladyfingers, mascarpone, and caramel.
- Smooth the top and dust generously with cocoa powder.
- Cover and refrigerate for at least 4 hours—overnight is best.
- Slice, serve, and watch it disappear.
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 8%
- Iron: 6%
- Potassium: 5%
- Vitamin A: 7%
- Phosphorus: 5%
Additional Notes/Tips
- Use dark espresso for a bolder coffee flavor.
- Don’t over-soak the ladyfingers, unless you enjoy tiramisu soup.
- The longer it chills, the better it tastes—if you can wait.
- Swap coffee liqueur with rum or brandy for extra indulgence.
- Store in the fridge for up to 3 days, but good luck making it last that long.