Salted Caramel Espresso Tiramisu Recipes

SALTED CARAMEL TIRAMISU

Steps:

• For the salted caramel cream:
• If using gelatin sheets, soak in cold water, then squeeze out well. Caramelize the sugar in a saucepan, obtaining a golden brown color. Separately, heat 1 cup of cream with the butter and salt: the butter must be completely melted. Add the hot cream to the caramelized sugar. Note: Carefully pour only a little at a time, because it may boil up furiously. Stir well, continue until all the cream is used up, remove from heat, and let cool. When the caramel reaches about 140°F, add the gelatin, then mix using an immersion blender. Add the rest of the cold cream and blend again with the immersion blender. Refrigerate this cream for at least 2 hours. Remove from the refrigerator and whip with an electric mixer into a stiff foam. Pour it into 12 glasses or dessert cups. For a spectacular effect, pour it in at an angle. Place the glasses in the freezer (inclined, if you want the cream to stay at an angle). Let it set for 15 minutes.
• For the mascarpone cream: Beat the egg yolks and sugar for at least 10 minutes with an electric hand mixer or stand mixer until you have a foamy and very light-colored mixture. Add the mascarpone and continue to beat for 5 minutes at most; start beating very slowly and then increase the speed slightly.
• To assemble the tiramisu: Remove the cups from the freezer. Soak the ladyfingers in espresso, then layer them in the cups. Top with the mascarpone cream. Refrigerate for 3 hours. Garnish with the roasted nuts and serve.

SALTED CARAMEL MACCHIATO TIRAMISU FOR TWO RECIPE BY TASTY

Steps:

• 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.
• 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).
• 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.
• Enjoy!

SALTED CARAMEL TIRAMISU

Steps:

• Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
• Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
• Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
• Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
• Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
• Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
• Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
• Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
• Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.

SALTED CARAMEL ESPRESSO TIRAMISU

Steps:

• Whip the cream until soft peaks form and then whip the mascarpone with it until you get a smooth mix.
• Add the salted caramel and half of the espresso and whip until soft but still with some body and it holds a line.
• Layer half of the sponge fingers onto the bottom of the tin (cut to fit the tin if necessary).
• Sprinkle the coffee over these. Smooth over half of the salted caramel mascarpone. Layer the remaining sponge finger biscuits, more coffee and the rest of the salted caramel mascarpone mix.
• Refrigerate for 24 hours. Sift cocoa powder on top before serving.