Tiramisu recipe with Caramel

Name: Tiramisu recipe with Caramel - Amalia O.
Ingredients: Tiramisu original recipe approx. 50 ladyfingers 3 cups of coffee 50 ml Amaretto liqueurCream: 500 g mascarpone 6 egg yolks 150 g sugar 50 ml milk 350 ml liquid cream 15 g ge

Dessert - Tiramisu recipe with Caramel by Amalia O. - Recipia

Caramel Tiramisu – Complete Recipe I've made this caramel tiramisu version several times for family or when I had guests. Every time it disappeared quickly. It combines the classic mascarpone cream with layers of caramel, chocolate, crunchy nuts, and coffee – it doesn't resemble the original tiramisu, but it turns out rich and balanced, without being overly sweet. The preparation takes longer than a simple tiramisu, but it’s not difficult if you have a bit of patience and stay organized. Quick Info Total time: approximately 4 hours (including cooling, preferably overnight) Active preparation time: 1.5-2 hours Servings: 2 loaf pans, about 16 slices Difficulty: medium Occasion: special dessert, suitable for festive meals or visits Ingredients For the tiramisu about 50 ladyfingers 3 cups strong coffee, cooled 50 ml Amaretto liqueur For the cream 500 g mascarpone 6 egg yolks 150 g sugar 50 ml milk 350 ml liquid whipped cream (sweetened) 15 g gelatin 100 ml cold water for hydrating the gelatin For the caramel 125 g sugar 35 g unsalted butter (82% fat) 80 ml liquid cream for whipping For the chocolate layer 150 g dark chocolate (minimum 50% cocoa) 70 ml liquid cream For the caramelized nuts 80 g sugar 160 g walnut halves Preparation Method 1. Preparing the caramel Start with the caramel so it has time to cool. Place 125 g of sugar in a heavy-bottomed saucepan over medium heat. Allow the sugar to melt without stirring initially. Once it reaches an amber color, remove the pot from the heat and add the butter. Stir vigorously until the butter is completely melted. Return to low heat, add the liquid cream, and let it boil for 1-2 minutes, stirring continuously until it becomes a smooth caramel cream. Set aside to cool completely. 2. Mascarpone cream In a heatproof bowl, combine the egg yolks, 150 g sugar, and 50 ml milk. Whisk them slightly, then place the bowl over a pot of simmering water. Stir continuously with a whisk or spatula until the mixture thickens and becomes glossy (about 8-10 minutes). Allow to cool. Hydrate the gelatin in 100 ml of cold water for 15 minutes. Once the egg yolk mixture has cooled, mix it with the mascarpone until smooth. Separately, whip the cream, but not too stiff – just until it thickens. Dissolve the hydrated gelatin over a double boiler or in the microwave, without boiling. Gradually incorporate it into the mascarpone cream, mixing well. Gently fold the whipped cream into the mascarpone mixture with a spatula to keep the cream light. 3. Chocolate layer Melt 150 g dark chocolate with 70 ml liquid cream over a double boiler or in the microwave. Mix well until you achieve a glossy cream. 4. Assembly Line two loaf pans with plastic wrap (I find it easiest to use two layers so I can easily remove it later). Prepare the strong coffee, let it cool, and mix it with 50 ml Amaretto. Quickly dip the ladyfingers in the coffee with Amaretto (don’t soak them too long to avoid excessive sogginess) and place the first layer of ladyfingers in the pans. Divide the chocolate cream between the two pans, pouring it over the first layer of ladyfingers. Refrigerate for 10-15 minutes until the chocolate layer sets slightly. Remove the pans from the fridge. On top of the chocolate, add about 200 g of the mascarpone cream to each pan. Smooth it out with a spatula. Follow with another layer of soaked ladyfingers. Over this layer, spread 2-3 tablespoons of cream, then distribute the cooled caramel in dollops (do not spread it evenly). Cover everything with the remaining cream and add another layer of soaked ladyfingers. Level it off and cover with plastic wrap. Refrigerate overnight, for at least 6-8 hours, to allow it to set well. 5. Caramelized nuts In a dry saucepan, place 80 g of sugar and let it melt until it turns golden-brown. Add the walnut halves, quickly stir to coat them in caramel, then pour them onto a baking sheet lined with parchment paper. Let them cool completely, then crush the caramelized nuts with a rolling pin (not too finely; large pieces are ideal). 6. Finishing Remove the cakes from the pans, taking off the plastic wrap. Coat the sides and top with the crushed caramelized nuts. Refrigerate for a few more hours before slicing. Why I make this recipe often It holds up well in the fridge, not becoming soggy like a classic tiramisu. The layers of caramel and chocolate break the monotony, while the caramelized nuts add a crunchy texture. It’s perfect when I want to prepare dessert a day in advance. Tips and Variations Tips Don’t soak the ladyfingers too much; they absorb liquid easily. If the egg yolk mixture is too thin over the double boiler, keep it on a bit longer until it thickens (be careful not to curdle). Gelatin melts quickly, don’t boil – otherwise, it won’t set the cream. Allow each layer to cool well before adding the next to keep the layers defined. Substitutions If you don’t have Amaretto, use another almond-flavored liqueur or leave it out altogether. For whipped cream, you can use liquid cream for whipping, whipped – not vegetable whipped cream. Nuts can be replaced with hazelnuts, pistachios, or raw almonds. Variations Instead of two loaf pans, you can use a larger pan and then cut it into cubes. The caramel layer can be left only in the middle, without putting any on top, if you prefer it less sweet. Serving Ideas Cut thick slices directly from the fridge with a sharp knife. It pairs well with coffee or alongside a scoop of vanilla ice cream if you want to mix things up. Frequently Asked Questions 1. Can I use other ladyfingers or cookies? You can use regular ladyfingers for tiramisu. Simple cookies don’t have the airy texture, but if you have nothing else, they can be used carefully for soaking. 2. Is gelatin necessary? For this recipe, yes, as it helps stabilize the cream, especially when the dessert is chilled and has multiple layers. 3. Can the caramel be made in advance? The caramel can be prepared a day ahead. Keep it at room temperature covered, not in the fridge, to prevent it from hardening too much. 4. Can I use store-bought whipped cream? Freshly whipped cream from liquid cream makes the mixture more stable and flavorful. Vegetable whipped cream or spray cream won’t yield the same results. 5. Can the caramelized nuts be omitted? Yes, if you don’t have them or don’t want to make them, you can skip them. The dessert will still be good, just without the crunchy texture. Nutritional Values (estimate per serving, for 16 servings) Calories: 370-400 kcal Protein: 5-6 g Fat: 22-25 g Carbohydrates: 36-40 g Values are approximate and vary depending on how much syrup each ladyfinger absorbs and the type of mascarpone or cream used. Storage and Reheating It keeps well in the fridge, covered, for 3-4 days. It doesn’t freeze well (the cream texture changes). It’s not a dessert meant to be reheated – it’s served cold, straight from the fridge. If left longer, the chocolate layer becomes firmer, but it doesn’t affect the taste.

Preparation

Tiramisu original recipe. First, we prepare the caramel. In a small saucepan, we put the sugar and let it caramelize until it reaches an amber color. We take it off the heat, add the butter, and mix vigorously until the butter melts. We put it back on the heat, add the liquid cream, and let it boil for 1-2 minutes while stirring continuously. Let the caramel cool. For the cream, we mix the egg yolks with sugar and milk, then we put them in a double boiler, stirring continuously until they become creamy and thick. We let them cool. We hydrate the gelatin in 100 ml of cold water for 15 minutes. We mix the cooled egg yolks with the mascarpone until we get a smooth cream. Separately, in a large bowl, we whip the cream (not too stiff, just enough to hold its shape). We line 2 loaf pans with foil, then put a layer of ladyfingers soaked in coffee mixed with Amaretto liqueur. We melt the chocolate with the liquid cream, then pour it over the ladyfingers in the pan. We refrigerate for a few minutes until the chocolate hardens. We melt the gelatin in a double boiler, then add it to the mascarpone cream and mix well. We then fold this into the whipped cream and mix until we obtain a smooth cream. We put about 200 g of cream over the chocolate ladyfingers. We cover with another layer of soaked ladyfingers. We spread 2-3 tablespoons of cream over the second layer of ladyfingers, then add the caramel in places. We cover with the remaining cream and soaked ladyfingers. We refrigerate overnight. For the caramelized nuts, we melt the caramel until it becomes slightly brown. We add the walnut halves and mix well to coat all the nuts in caramel. We place the nuts on a wooden board lined with baking paper and let them cool until the caramel hardens. Using a rolling pin, we crush the nuts. We carefully turn the cakes onto plates and remove the foil. We coat the cakes with the caramelized nuts and refrigerate for a few more hours. The ingredients are for two loaf pans.

Tiramisu recipe with Caramel

Preparation

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