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!
Cook Time
-
Total Time
2 hr 15 min
Yield
2 servings
Ingredients
2 tablespoons granulated sugar
2 large pastured egg yollks, room temperature
8 oz mascarpone cheese (225 g)
2 tablespoons caramel sauce, prepared, plus more for drizzling
9 ladyfingers, italian
½ cup espresso (120 mL), strong brewed, cooled
whipped cream, for serving
flaky sea salt, for serving
Nutrition Info
Calories 991
Fat 61g
Carbs 93g
Fiber 0g
Sugar 59g
Protein 22g
How to Make It
1. Step
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.
2. Step
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).
3. Step
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.