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Tiramisu with salted caramel
Tiramisu with salted caramel is a true discovery for lovers of Italian cuisine. The classic dessert takes on a new, modern look thanks to the unexpected combination of caramel aroma and sweet creaminess. And did you think that a dessert could be both tender and slightly salty?
Thanks to this original interpretation, the dessert becomes an incredible taste experience you have never tried before. The delicate cream based on mascarpone and eggs perfectly combines with the sweet-salty hint of caramel, preserving the classic charm of Italian cuisine. It is a refined balance for the taste buds. Get ready to enjoy it at your next dinner!
The salted caramel tiramisu variation adds luxurious lightness and sophistication that will make you fall in love from the first spoonful. No pastry shop window can compare to your homemade masterpiece of this wonder.
Variations
-Mascarpone can be replaced with a mixture of cream cheese and heavy cream.
-Instead of savoiardi, you can use homemade sponge biscuits.
-Caramel can be made with coconut cream for a vegan version.
Secrets of tenderness and flavor
-Mascarpone should be whipped very gently so it doesn’t curdle.
-Eggs must be at room temperature for perfect whipping.
-The coffee for soaking should not be hot.
Tips on ingredients
-Mascarpone can be substituted with a mixture of 300 g cream cheese and 100 ml heavy cream.
-For caramel, use only high-quality butter.
-Savoiardi can be found in large supermarkets or replaced with sponge biscuits.
Small culinary nuances
-Caramel should cool to room temperature before adding.
-The dessert must be chilled for at least 4 hours.
-Each layer should be spread evenly for a beautiful cut.
Ingredients for the recipe
Ingredients
Antico Borgo Savoiardi Cookies 400g
200 g
Castelli Mascarpone Cheese 80% 250g
500 g
Kvochka Homemade Chicken Eggs C0 10pcs
4 pcs
Marka Promo White Crystalline Sugar 1kg
250 g
Auchan Espresso Coffee Capsules 7g*16pcs
200 ml
Mria Classic Cocoa Powder 100g
20 g
Ferma Selianske Sweet Cream Butter 73% 180g
50 g
Galychyna Ultrapasteurized Cream 33% 500g
60 ml
Salt Odyssey From Messolonghi Sea Salt 1kg
1 tsp
Preparation steps
01
Preparing the salted caramel - Melt the sugar in a dry pan until golden, add butter and cream, finally add salt. ⏱ 10 min. Reference: Caramel should be smooth, golden, and with a light salty taste.
02
Preparing the cream - Separate the eggs, beat the yolks with sugar until pale, gently fold in mascarpone. ⏱ 10 min. Reference: The mixture should be smooth and lump-free.
03
Beating the egg whites - Whisk the whites until stiff peaks form and gently fold into the mascarpone mixture. ⏱ 5 min. Reference: The cream should be airy and uniform.
04
Assembling the dessert - Quickly dip the biscuits in coffee, place in a dish, spread with cream and caramel, repeat the layers. ⏱ 15 min. Reference: The biscuits are soaked but not falling apart.
05
Chilling - Cover with cling film and refrigerate for at least 4 hours. ⏱ 240 min. Reference: The dessert is well set, and the layers hold their shape.
06
Serving - Dust with cocoa powder and decorate with drops of salted caramel. ⏱ 5 min. Reference: The surface is evenly covered with cocoa.
Where to order ingredients
Select the required ingredients in one of the stores
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