Description
Indulge in this homemade caramel tiramisu, a creamy, eggless no-bake dessert with rich mascarpone and cream cheese filling, layered with soft coffee-soaked ladyfingers and smooth homemade caramel. Perfect for holiday baking, special occasions, or anytime you want an easy, crowd-pleasing dessert with decadent caramel flavor.
Ingredients
- 22 ladyfingers
- 1 1/4 cups (300 g) strong brewed coffee
Caramel Sauce:
- 1 cup granulated sugar (200 g)
- 5 tbsp unsalted butter (70 g)
- 1/2 cup heavy whipping cream (100 g)
Tiramisu Filling:
- 2 cups mascarpone cheese (450 g)
- 1/4 cup cream cheese (65 g)
- 1 cup heavy whipping cream (245 g)
- Half of the caramel sauce
Decorate:
- The rest of the caramel sauce minus 2 tbsp to assamble
Instructions
- Brew coffee and allow it to cool slightly before using.
- In a non-stick pan over medium-low heat, add granulated sugar and stir gently with a heat-resistant spatula as it melts. Once fully melted and golden, turn off the heat and add butter. Stir until combined, even if it looks slightly separated. Return to low heat and slowly add heavy whipping cream. Stir until smooth. You can add a pinch of flaky salt, let it cool slightly, and strain through a fine sieve to remove any lumps. Reserve for the tiramisu.
- In a mixing bowl, combine mascarpone cheese with cream cheese and the homemade cooled caramel, add half of it. Mix gently until smooth. In a separate bowl, whip heavy cream until soft peaks form. Carefully fold the whipped cream into the mascarpone mixture using a spatula to keep it light and fluffy.
- For a kid-friendly version, mix caramel with warm milk instead.
- Dip ladyfingers briefly in the coffee, making sure they are slightly soaked but not soggy.
- Arrange them in the bottom of your springform pan or adjustable ring mold. Spread half of the tiramisu filling over the ladyfingers and smooth it out. Add another layer of dipped ladyfingers and add two tablespoons of caramel on top, then spread the remaining filling on top.
- Refrigerate the tiramisu for at least 6 hours, or overnight, to allow the flavors to meld and the dessert to set perfectly
- Warm some reserved caramel slightly and pour it carefully over the top for a smooth, even layer. Refrigerate to set.
- Keep it chilled until ready to serve.
Notes
- Eggless version: This tiramisu is made without eggs, making it perfect for those who prefer egg-free desserts.
- Caramel tips: Be careful when handling hot sugar—it can burn quickly. Always stir gently and strain for a smooth sauce.
- Mascarpone handling: Keep mascarpone at room temperature but don’t let it overheat. Fold whipped cream gently to avoid splitting the mixture.
- Ladyfingers: Slightly soak them in coffee or caramel-milk mixture. Avoid over-soaking to prevent sogginess.
- Make-ahead dessert: You can prepare the tiramisu a day before serving. It tastes even better after sitting overnight in the fridge.
- Storage: Refrigerate for 3–4 days, covered. You can freeze it for up to 2 months, wrapped tightly in plastic and foil; thaw in the fridge overnight.
- Decoration: Warm caramel slightly before pouring to get a smooth, glossy finish. Add crushed caramel or piping for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 413 kcal
- Sugar: 32 g
- Sodium: 90 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 83 mg