Nervous about making tiramisu? Don’t be! This amazing Salted Caramel Tiramisu couldn’t be easier – it’s ready in 30 minutes, and tastes even more decadent than the real Italian tiramisu!
If you are looking for a delicious recipe that can deliver that ‘wow’ factor, then this is it! This mouthwatering Salted Caramel Tiramisu is a twist on the classic Italian dessert, and is even more luxurious and indulgent than the traditional tiramisu.
This Salted Caramel Tiramisu is just as impressive as it is effortless to make. Not to say that you will continue to rip compliments long after the plates have been cleared! And they will be clear all right!
The hardest part of this recipe is actually waiting for it to set in the fridge! And you do have to wait! First, the mascarpone cream needs time to set so you can properly cut into the cake, and second, the longer the cake sits, the better it tastes, as all the flavors have time to meld together and deepen, and the ladyfingers can soak up all those delicious flavors in the cream.
What Is Tiramisu?
Tiramisu is, without a doubt, the most well-known classic Italian dessert around the world. The traditional tiramisu recipe is made of delicious layers of coffee-soaked ladyfingers, silky mascarpone cheese, and a healthy dusting of cocoa powder.
The name “tira-mi-su” literally means “pick me up” in Italian, referring to the energizing effect of the coffee, cocoa, and sugar mix.
There is much debate about its origins, but apparently Tiramisu was created in the 1950s in Treviso, Italy, and was served as a boosting energizer and aphrodisiac in brothels, meant to “reinvigorate” clients before they went home — hence the name “tira mi sù” (“pick me up”).
What Are Ladyfingers?
Ladyfingers are a sweet, light, dry, crisp, finger-shaped sponge biscuit. Together with the mascarpone cream and the espresso coffee they are the base of the classic tiramisu cake. Because of their dry, spongy texture they perfectly soak up the coffee while still preserving their shape and not falling apart. They are widely available in all major grocery stores, or you can easily prepare them at home from scratch.
Ladyfingers are called Savoiardi in Italian, and they originated in the region of Savoy, Italy. They date back to the 15th century and were considered a royal treat — hence their elegant, “finger” shape.
What Makes Salted Caramel Tiramisu Special?
This mind-blowing Salted Caramel Tiramisu is the supercharged version of the classic Italian tiramisu. It is richer, more sophisticated, absolutely irresistible!
The flavor of the deep, golden caramel with that hint of saltiness perfectly complements the espresso, taking this decadent dessert over the top, and making it unforgettable! It’s literally pure bliss in a spoonful – creamy, rich, coffee-soaked, sweet, salty, caramel-y, … just mmmhh!!!
Can This Salted Caramel Tiramisu Be Made Ahead of Time?
Absolutely! Actually, this is the ultimate make-ahead dessert, as it has to rest in the fridge for at least 4-6 hours before serving, even better, overnight.
If you want to prepare this dessert for an event, the best time to prepare it is the day before. So, this Caramel Tiramisu is a total win-win: it’s both stunning and you can make it ahead of time, so you won’t have to worry about last-minute fuss.
You can store this cake in the fridge for 3-4 days, tightly wrapped with a plastic wrap. And the tiramisu will be even more delicious one-two days after storing it in the fridge.
What is the Secret to a Good Tiramisu?
Well, to be honest, there isn’t just one secret to making a good tiramisu, there are a few. So, here are my top tips for nailing not just a good, but a flawless Salted Caramel Tiramisu every single time!
1. Use room temperature eggs and mascarpone cheese – Cold egg yolks don’t beat so well as eggs at room temperature. If you forget to take out the eggs from the fridge 30 minutes in advance, just place them in warm water for 5 minutes. Also, cold mascarpone cheese tends to split, releasing water.
2. Use full-fat mascarpone cheese – Stay away from the low-fat versions of mascarpone. This is the only way you can enjoy that rich, creamy, velvety texture that a real tiramisu cake is all about.
3. Use a freshly brewed espresso (not American or instant) coffee – Otherwise you will end up with a watered down version of this tiramisu recipe, as the espresso is the most important ingredient in this recipe.
4. Quickly dip ladyfingers in coffee – Dip the sponge fingers no more than 1-2 seconds in the coffee. Otherwise you run the risk of ending up with a watery tiramisu as the porous ladyfingers soak the coffee immediately.
5. Only dip the ladyfingers on one side – Dip the ladyfingers into the coffee, sugary side down, until the coffee just comes up the sides of the biscuit a little bit (see picture), but not dipping the entire ladyfinger in the coffee. The top part of the ladyfingers should remain dry (as the cake rests in the fridge, the ladyfingers will soak the moisture from the cream so they will not remain dry; this way, they won’t be soggy and mushy, which would completely ruin the cake).
6. Chill the cake for at least 4-6 hours – Make sure to properly chill the tiramisu for at least 4-6 hours, better yet overnight. This allows enough time for the cream to set, for the ladyfingers to completely moisten and for all the flavors to properly meld and deepen. This will ensure that luscious, decadent, luxurious texture we aim for.
7. Drizzle some salty caramel before serving – Just before serving, generously drizzle some of that irresistible salty caramel sauce.
What Are Some Common Mistakes When Making Tiramisu?
1. Oversoaking the ladyfingers – This is by far the most common mistake when making tiramisu. The ladyfingers soak up the coffee almost instantly! So be careful not to soak them more than 1-2 seconds, and only on one side. Otherwise, the tiramisu will be soggy and watery.
2. Overbeating or underbeating the mascarpone cheese – When whipped excessively, the mascarpone cheese will lose its silkiness, and the tiramisu will lose its creamy, light, airy texture. On the other hand, not beating the mascarpone cream enough, will lead to a runny tiramisu that will not set properly.
3. Using weak or instant coffee instead of proper espresso – This will lead to a watery, washed-down version of the real tiramisu cake.
4. Using hot coffee – Not letting the coffee cool enough will cause the whole cake to collapse and not hold its shape, as the sponge fingers will get mushy.
5. Replacing the mascarpone cheese with cream cheese – The luxurious texture of this cake is given by the mascarpone cheese. Replacing it with a different cheese or even a low-fat version completely changes that signature silky, velvety, cloud-like texture of the tiramisu.
6. Messing up the layers – The layers in a tiramisu have to be properly balanced. There has to be a certain ratio of cream to each layer of coffee-soaked ladyfingers. If the tiramisu dish is too large, you end up with a very thin layer of cream. This ultimately means a dry tiramisu. Therefore, the ladyfinger-to-cream ratio has to be well-balanced so that every single bite offers that indulgent, decadent tiramisu experience.
7. Not using enough salted caramel – Tiramisu has a strong coffee flavor, so you need to use a healthy amount of salted caramel for it to really shine through. You can be quite heavy-handed with the salted caramel, as it is so delicious you really can’t overdo it.
8. Not chilling the cake properly – The thing one needs to understand when making tiramisu is that the longer it sits, the better it gets. Period! So, there’s no way around this step. Just let it rest for at least 4-6 hours, and best, overnight.
Can You Freeze Salted Caramel Tiramisu?
Yes! You can freeze Salted Caramel Tiramisu for up to 3 months. Prepare the tiramisu according to the recipe, but skip the last step, so skip the cocoa powder on top. Wrap the pan with 2-3 layers of plastic wrap, then with aluminum foil. Store it in the freezer for up to 3 months.
When ready to enjoy, thaw the tiramisu in the fridge overnight. Dust with cocoa powder and drizzle some caramel right before serving.
What You’ll Need for This Salted Caramel Tiramisu
Key ingredients:
FOR THE SALTED CARAMEL TIRAMISU
– freshly brewed espresso coffee (cooled)
– full-fat mascarpone cheese (room temperature)
– ladyfingers
– unsweetened cocoa powder
– sugar
– eggs (room temperature)
– brandy (or Marsala wine, coffee liqueur – Kahlúa / Tia Maria, dark rum, Amaretto, Baileys Irish Cream)
– vanilla essence
– caramel sauce (bought or homemade)
FOR THE CARAMEL SAUCE
– sugar
– butter (room temperature)
– heavy or double cream (warm or at room temperature)
– salt
– vanilla essence
Equipment:
FOR THE SALTED CARAMEL TIRAMISU
– large bowl (or bowl of a stand mixer) – for the mascarpone cream mixture
– medium bowl – for the egg whites
– electric mixer (stand or hand mixer)
– shallow bowl – for dipping the ladyfingers in the espresso mixture.
– silicone spatula
– a 9×11-inch, or 8×12-inch dish or baking pan
– fine-mesh strainer – for dusting the cocoa powder
– offset spatula or knife – to smooth the cream layers
FOR THE CARAMEL SAUCE
– small saucepan
– wooden or silicone spatula
– small bowl or jar – for the caramel sauce
Salted Caramel Tiramisu at a Glance
Step-by-step Guide to This Salted Caramel Tiramisu
(for the exact measurements, please see the recipe card below)
CARAMEL SAUCE
Step 1 – Melt the sugar
Add the sugar to a small stainless steel or cast iron pan (do not use nonstick!) on low to medium heat. When it starts to melt on the sides, bring it in with a silicone spatula, so the sugar doesn’t touch the edges. Stir until completely melted and caramelized. The darker the caramel sauce, the deeper the taste will be. I prefer my caramel to have a deep golden brown color for a stronger flavor.
Step 2 – Add the butter
When the color is right add the butter and stir constantly until fully incorporated.
Step 3 – Add the heavy cream and salt
Stir in 1/3 of the heavy cream. Once incorporated, add the rest and boil for one minute. Finish with the salt and vanilla extract.
SALTED CARAMEL TIRAMISU
Step 1 – Prepare the egg mixture
Beat the egg yolks with the sugar until fluffy and pale color and a “ribbon” forms when lifting the beaters (ribbon stage). Add the mascarpone cheese, brandy and 1 1/2 tablespoons of coffee and whisk until fully incorporated.
Step 2 – Whisk egg whites and add to mascarpone cream mixture
Whisk the egg whites until soft peaks form. Then add 1 tablespoon of sugar and whisk until stiff peaks. Mix 1/3 of the egg whites into the mascarpone cream mixture. Then, gently fold the remaining egg whites into the mascarpone cream with a silicone spatula, trying to preserve as much air as possible.
Step 3 – Prepare the coffee mixture
In a shallow bowl (for dipping the ladyfingers), mix the freshly brewed coffee with the brandy (or any liqueur of your choice).
Step 4 – Make the bottom layer of the tiramisu
Spread some mascarpone cream mixture on the bottom of the prepared pan. Quickly dip sponge fingers into the coffee mixture, one at a time, one side only (sugary side down). Arrange the ladyfingers in one even layer on the bottom of the pan. Cover with half of the mascarpone cream mixture.
Step 5 – Drizzle with salty caramel and dust with cocoa powder
Drizzle with the salty caramel and finish with a generous dusting of cocoa powder.
Step 6 – Make the second layer of the tiramisu
Repeat the process for the second layer of ladyfingers, gently pressing them down into the cream. Generously drizzle with the salted caramel sauce and finish with cocoa powder.
Step 7 – Refrigerate for 4-6 hours, or overnight
Cover the baking pan with plastic wrap and refrigerate for at least 4-6 hours, or best overnight.
Serve
When slicing the cake, wipe the knife between each cut. Right before serving, dust your Salty Caramel Tiramisu with cocoa powder and drizzle a few tablespoons of the salted caramel sauce. Finish with some sea salt flakes (optional). Enjoy!
Frequently Asked Questions:
How to make tiramisu light and fluffy?
To make the tiramisu light and fluffy, only use egg whites and mascarpone cheese, not heavy cream. This gives the tiramisu a cloud-like, airy texture. The secret is to properly beat the egg whites to stiff peaks and gently fold them, by hand, into the fluffy mascarpone cream mixture, preserving as much air as possible. Using heavy cream results in a richer, denser tiramisu cake.
What is the secret to good tiramisu?
The secret to good tiramisu is beating the egg yolks, mascarpone cheese, and egg whites until fluffy, to incorporate as much air as possible. Also, make sure not to oversoak the ladyfingers, so you end up with a soggy tiramisu.
Can I make Salted Caramel Tiramisu ahead of time?
Yes! Actually, tiramisu tastes even better when made in advance. Preparing the cake one or two days ahead, gives the flavors enough time to meld together and the texture can perfectly set. Keep the tiramisu covered and refrigerated until serving.
Can I use store-bought caramel sauce instead of homemade?
Yes! While homemade salty caramel sauce has a richer caramel flavor, you can absolutely use your favorite store-bought caramel sauce. Just make sure to choose a salty caramel sauce, otherwise add the necessary amount of salt to it.
Why did my mascarpone mixture turn grainy or split?
Mascarpone usually turns grainy when overmixed or when combined with ingredients that have different temperatures. Therefore, always use mascarpone and eggs that are at room temperature before combining, to ensure a smooth, silky texture.
Why is my tiramisu runny/watery?
If you end up with a runny/watery tiramisu, there could be several reasons for this. The mascarpone cream was too cold, not at room temperature, causing it to separate and become grainy and watery. The mascarpone was overbeaten, causing the separation of the fat and water. The egg whites were not properly beaten to stiff peaks, before folding them into the mascarpone cream mixture. Ladyfingers were oversoaked in coffee, causing the cake to become mushy. Too much alcohol added to the mascarpone cream. The cake was not properly chilled, and it didn’t have enough time to set.
This Salted Caramel Tiramisu is so delicious and irresistible, yet so simple and effortless to make! If you decide to give it a try, I guarantee it will become part of your regular dessert rotation. Because one bite is all it takes to be completely and irrecoverably hooked!
So, if this Salted Caramel Tiramisu finds its way to your table (and I really hope it does!), leave a comment below and let me know how it turned out. Did you make it your own or did you go crazy with the caramel? Let me know if it became your new go-to dessert for impressing your guests and family.
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Salted Caramel Tiramisu | Creamy, Easy & No-Bake
Ingredients
FOR THE TIRAMISU
- 2 cups espresso (cooled)
- 500 g mascarpone cheese (room temperature)
- 42 ladyfingers
- 4 eggs (separated, room temperature)
- ½ cup white sugar (for mascarpone cream)
- 1 TBSP white sugar (for egg whites)
- 4 TBSP Brandy (or Marsala wine, coffee liqueur - Kahlúa or Tia Maria, dark rum, Amaretto, Baileys Irish Cream)
- 3-4 TBSP unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup salted caramel sauce (plus more for serving)
FOR THE CARAMEL SAUCE
- 1 ½ cups sugar
- 6 TBSP (85 g) butter
- ⅔ cup (155 ml) heavy cream
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
CARAMEL SAUCE
- Add the sugar to a small stainless steel or cast iron pan (do not use nonstick! it will crystalize) on low to medium heat. When the sugar starts to melt on the sides, bring it in with a silicone spatula, so the sugar doesn't touch the edges. Stir until completely melted and caramelized. The darker the caramel sauce, the deeper and stronger the flavor will be. I like a deep caramel flavor for my sauce.
- When the color is just right add the butter and stir constantly until fully incorporated.
- Stir in 1/3 of the heavy cream first and mix well. Then, add the rest and boil for one minute.
- Turn off the heat and finish with 1 teaspoon of salt and 1 teaspoon of vanilla extract.
Mascarpone Cream Mixture
- In a large bowl or the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the egg yolks with the sugar on medium speed until the egg mixture becomes fluffy and has a light yellow color, about 4-5 minutes (ribbon stage). Then add the mascarpone cheese and whisk on medium speed until the cheese is fully incorporated.
- Add 2 tablespoons of brandy and 1 1/2 tablespoons of coffee, and mix for a few seconds.
- Separately, in a medium bowl, whisk the egg whites with an electric mixer fitted with a whisk attachment on high speed until soft peaks form. Then add 1 tablespoon of sugar and whisk until stiff peaks.
- Add 1/3 of the egg whites into the mascarpone cream mixture and mix well. Gently fold the remaining egg whites into the mascarpone cream with a silicone spatula, using a down and up folding motion. Try to preserve as much air as possible.
Coffee Mixture
- In a shallow bowl (for dipping the ladyfingers), mix the freshly brewed coffee with 2 tablespoons of brandy (or any liqueur of your choice).
Assembling the Salted Caramel Tiramisu
- Spread 3-4 tablespoons of the mascarpone cream mixture on the bottom of the pan. Quickly dip one sponge finger at a time, sugary side down, no more than 1-2 seconds, into the coffee mixture, but only on one side. Dip biscuit until the coffee slightly comes up the sides of the sponge finger, but doesn't cover the top. You can feel the biscuit starting to soak up the coffee. Place the ladyfinger in the baking pan.
- Keep repeating until you have covered the entire bottom of the pan. In my 8x12 inch pan (20x30 cm), I fit 21 sponge fingers in one layer (1 is cut in half and fitted at the end of the rows to fill the gap). Arrange the ladyfingers close to each other so the mascarpone cream doesn't ooze out between them. You should have a solid, even layer.
- Spread half of the mascarpone mixture over the bottom layer of ladyfingers. Then drizzle 1/2 cup (or more) of the salty caramel over the cream. Finish the first layer with a generous dusting of cocoa powder.
- Repeat the process with the second layer of ladyfingers, gently pressing them down into the cream. Generously drizzle with the remaining 1/2 cup of salted caramel sauce and finish with cocoa powder.
- Cover the baking pan with plastic wrap and refrigerate for at least 4-6 hours, or best overnight.
Serving
- When slicing the cake, make sure to wipe the knife between each cut.
- Dust the tiramisu with cocoa powder, drizzle a few tablespoons of the salted caramel sauce, and finish with some sea salt flakes (optional).
Notes
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