Salted Caramel 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!