When it comes to desserts, the only thing standing in the way of an indulgent tiramisu is, of course, a decadent creamy layer of dulce de-leche. The harmony of flavors in this variation is pure magic. A sweet, liquidy layer of dulce de leche exuding warmth caresses the espresso-soaked ladyfinger, imparting visions of heaven that will linger in your psyche long after the last bite.
Being a sucker for anything sinful and delicious, I have my personal list of favorite desserts. Somewhere in the top five would be this:
Chocolate Chip Cookies
Peach Cobbler
Chocolate Patticake from Yum! Bakery
And now… this Dulce de Leche Tiramisu.
Over the past few years, I have been buying individual tiramisu cups from the “fancy” grocery store down the street (shoutout to Kowalski’s!). In particular, the Dulce de Leche Tiramisu has snagged the number one spot on my favorites list. The layers of espresso-soaked ladyfinger and mascarpone cream combined with the glorious sweetness of dulce de leche produce a dessert to die for.
What if, though, your infatuation with a dessert gets so bad that you’d actually like to recreate it yourself? You guessed it: I rolled up for my sleeves and made it myself. And would you believe it? This homemade version tastes better than store-bought. Cue happy tears.
Why This Tiramisu Is the Perfect Showstopper
Best of all, it looks fancy and tastes great, yet making this recipe yourself is very easy. Indeed, it is quite a surprise to make, and because it is usually made a day ahead, it saves from all dessert preparation chaos on the last minute at a big gathering or holiday meal.
This is a traditional tiramisu without any alcohol, which is safe even for kids and any audience. And to slather up the ladyfingers in an unforgettable flavor, using a rich, dark espresso is the key. Use any strong coffee you have but for a real knockout flavor shoot for 5-6 shots from Starbucks; if you have an espresso maker at home, good for you! The sweet and creamy layers of the mascarpone and dulce de leche are beautifully complemented by the richness of the espresso, making every mouthful an experience in itself.
Let me show you how to prepare this luscious dessert!
How to Prepare Dulce de Leche Tiramisu
Ingredients:
6 egg yolks
1 cup sugar
1 ½ cups mascarpone
1 ½ cups heavy whipping cream
2 tbsp of either commercially available or homemade dulce de leche
1 package soft ladyfinger cakes
5-6 shots of fresh espresso (preferably decaffeinated)
Cocoa powder or chocolate shavings for garnish
Instructions:
Mixing Bowl #1: Place egg yolks and sugar in a mixing bowl and whisk until the mass is smooth. Add the mascarpone into the jar and blend till incorporated. That thick and creamy filling will be the most decadent layer for your tiramisù.
Mix Up Bowl 2: In another bowl, whip heavy cream to soft peaks. Add the dulce de leche and continue whipping until blended. The dulce de leche gives an extra rich caramelized taste to the cream, complementing the tiramisu wonderfully.
Combine Bowl 1 and Bowl 2: Now, take the mascarpone mixture from Bowl 1 and carefully fold it into the whipped cream in Bowl 2. This is where the magic happens. You should get a silky, soft yet rich cream that will compose the layers of your tiramisu.
Soak Ladyfingers and Layer: This is where you experiment with ladyfingers. Submerge them in espresso for 3-4 seconds, moistening but not soaking them, and place them on the bottom of your dish. Then a hefty drizzle of mascarpone mixture over the ladyfingers.
Repeat with the next layer of soaked ladyfingers and mascarpone cream until your dish is filled, then top it with a final layer of mascarpone cream.
Chill and Serve: The secret of a perfect tiramisu is allowing it to rest. I recommend putting it in the fridge for 4 hours at a minimum, however, the best results will be from allowing it to set for 12-24 hours.It enables the flavors to meld with one another and firm the dessert for neat, clean cuts that slice easily into portions. Dust over with cocoa powder at serving, or garnish with chocolate shavings to make a lovely finish.
Basic Queries Concerning the Making of Tiramisu
What about Raw Egg Yolks? Egg yolks are a traditional tiramisu ingredient bestowing a heavy, silky texture to the cream. For those who feel raw egg to be a health hazard, pasteurized eggs can be used to substitute it, or the yolk mixture can be heated over a double boiler for 3 to 5 minutes at 140°F.
Can I Replace Mascarpone with Cream Cheese? Cream cheese has the same consistency but with it the taste turns all more tangy and by far less delicate than with the flavor of mascarpone. Therefore it would not be recommended to use in that traditional tiraine to obtain that classic tiramisu flavor.
Is It Possible to Make This Gluten-Free? Yes! In fact, you can quite simply substitute gluten-free ladyfingers to the regular ones and the recipe is still as lovely.
How Long Will This Last? Best within 2 to 3 days, but good for up to 4 days in the fridge.
How Much Rest Does Tiramisu Call For? Aim to let it rest for around 24 hours for the best outcome. This time is meant for the dessert to really absorb moisture and settle, thus resulting in perfect slices and even better flavor.
I cannot say more than that.
This Dulce de-Leche Tiramisu is right up there with some of my favorite desserts, and I know it will do well at any gathering or holiday meal. It is rich, creamy, and easier still to make: they all come together in perfect balance from the espresso, the mascarpone, and the sweet-sweet dub of dulce de leche. Be it an ardent dessert fanatic or just someone willing to try their hand at something new; this would surely become an instant classic in your recipe arsenal. Enjoy!