Wednesday, January 15, 2014

Caramel Tiramisu

I've had a package of ladyfingers in my pantry for a while now, and every time I saw them, I'd think, "I've GOT to make tiramisu!"  Tiramisu means "pick me up" in Italian, and is traditionally made with ladyfingers, espresso, a creamy layer, and sifted cocoa all over the top.

I wanted to make mine a little different, so I made caramel tiramisu…and it was delicious!  Here's how you can make it:


16 ladyfingers
1/2 cup brewed coffee
1/4 cup milk
2 eight ounce packages of mascarpone
1/2 teaspoon vanilla
1/4 cup sugar
1 cup heavy whipping cream


Lay out the ladyfingers in a 9 x 9 pan.  [I had to cut the ends off some of them to make it all fit.]

Take a half cup of brewed coffee, add the 1/4 cup milk (any kind) and drizzle in some caramel.  I just drizzled in enough so that I could taste it.  

Brush or spoon the caramel coffee mixture over the ladyfingers.  I did it three times to make sure the cookies absorbed a lot.  You will have some coffee left over at the end.

In a mixer, beat the mascarpone on medium, until fluffy - about 30 seconds.

Add the vanilla and sugar and beat on medium for another 30 seconds.  [Note - you can add the sugar a little at a time, and taste it each time until it's sweet enough for you.]

Add the heavy whipping cream, and beat on low until it is incorporated.

Pour the mascarpone mixture over the ladyfingers, and spread all around your pan.

In a small bowl, mix a little caramel and milk until smooth.

Drizzle over the mascarpone mixture, in one direction.  With the point of a knife, swirl the caramel into the mascarpone mixture, for a pretty design.

Refrigerate for AT LEAST four hours, but overnight would be best.

Cut the tiramisu into squares, and eat up!

- Sugar Baby

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