The SALTED CARAMEL TIRAMISU is a very delicious dessert, a delightful and original variation of the classic coffee tiramisu, many delicious layers of cookies, mascarpone cream, and salted caramel, an irresistible dessert! Easy and quick, tiramisu is definitely one of the most loved desserts, I love it in all versions, but this salted caramel one is amazing! Prepared to be taken to friends’ house and it was a great success, it was gone in no time! The ingredient that made it so delicious and special? I used Pavesini, with their inimitable, unique, and unmistakable taste, they made it even better! Delicious to be eaten at any time of the day with only 9 calories per cookie, it is the special ingredient to prepare many delicious desserts like this salted caramel tiramisu. Follow me in the recipe as we prepare it together, I’m sure you’ll find it irresistible!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz mascarpone
- 3 eggs
- 1/2 cup sugar
- 3 shots coffee
- 2 shots milk
- as needed Pavesini Gli Originali
- 3.2 oz sugar
- 3.2 tbsp butter
- 1/3 cup heavy cream
- 1 pinch fine salt
Steps
Put the sugar in a saucepan and melt it over low heat while stirring.
Heat the cream, it should not boil, just be warmed, when the sugar has turned amber, add the butter and the pinch of salt to the saucepan, stir with a whisk to melt the butter.
Add the warm cream to the saucepan and continue stirring with the whisk until you have a nice thick sauce without lumps. Put the salted caramel cream in a jar and let it cool at room temperature, then in the fridge, and when it is well chilled, it is ready to use.
Start by separating the eggs into yolks and whites, beat the whites with an electric mixer until they are fluffy and foamy. In another bowl, put the yolks with the sugar and beat these as well with the electric mixer, you need to have a nice fluffy mixture.
Add the mascarpone to the yolk bowl and work it with the electric mixer on low speed, the mascarpone cream should be soft and creamy. Add the egg whites, a little at a time, using a spatula and proceed with gentle movements from bottom to top to prevent deflating them.
In a bowl, combine and mix the coffee with the milk. Now assemble the tiramisu, take a baking dish, spread a couple of tablespoons of mascarpone cream on the bottom, make a first layer with Pavesini dipped in the milk and coffee, make a layer of mascarpone cream, then one of salted caramel sauce. Repeat the layers until all the ingredients are used up, finishing with salted caramel sauce as the last layer. Cover the salted caramel tiramisu with plastic wrap and let it rest in the fridge for about two hours.
… Vane’s tips
The tiramisu keeps for 3 days in the fridge.
You can also use Cocoa Pavesini as an alternative to the Original Pavesini.
You can also make it with a chocolate soak, with milk and cocoa.
