Creamy dulce de leche layered with espresso-soaked ladyfingers in one delightful slice! This Dulce De Leche Tiramisu is my new favorite dessert.
Dulce De Leche Tiramisu
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This tiramisu is next level. Surprisingly easy to make and the various layers of flavor are decadent but not overly rich. Delish!
Kellie
Watch How To Make This Tiramisu
This Is My New Favorite Dessert.
There’s nothing that currently tops it. It’s the creamy dulce de leche layer + the espresso-soaked ladyfingers all hugging each other in one creamy, delightful slice. It has my whole heart.
My all-time favorite desserts list:
- chocolate chip cookies
- peach cobbler
- the chocolate patticake from Yum! Bakery
- and now, this tiramisu.
In the last two years, I’ve bought an embarrassing number of little individual tiramisu cups from our local “fancy” grocery store (shoutout to Kowalski’s). They have a specific variety in their bakery case that is called Dulce De Leche Tiramisu, and it is my all-time favorite.
So, basically what I did is I made it myself. Here’s a picture of me side-by-side testing it…
And determining that THIS HOMEMADE TIRAMISU IS EVEN BETTER! *wipes a tear*
I made this recipe in classic whole-pan form, which works so beautifully for an ooh-ahh show-stopping dessert at a dinner party or a holiday meal. I fully plan to make this for Christmas dessert every year from here on out.
And here’s the kicker: it’s shockingly easy to make, and actually needs to be made ahead! THE CONVENIENCE!
Since this version doesn’t include alcohol, the key to next-level success is using truly rich, dark espresso for soaking the ladyfingers. Technically you can use any strong coffee, or homemade espresso from a powder. But if you want to really knock your own socks off, go to Starbucks and order 5-6 espresso shots (decaf, in my case) to use for soaking. Or use an espresso maker if you have one at home.
You will die of joy. The richness! The depth! Contrasted with that sweet, creamy layer that tastes just subtly of dulce de leche – it’s SO incredible.
How To Make This Recipe
1
Mix Up Bowl 1!
Egg yolks and sugar, then mascarpone cheese.
2
Mix Up Bowl 2.
The heavy whipping cream and dulce de leche! I use a can of dulce de leche (not the whole thing – just a dollop).
3
Combine Bowl 1 and Bowl 2.
This is where it becomes MAGICAL. The fluffy, heavy-but-light, silky consistency of this is unreal.
4
Soak Ladyfingers and Layer.
Use strong espresso! Use strong espresso! Use strong espresso! We want a layer of ladyfingers, then cream, then ladyfingers, then cream.
5
Finish!
I’d recommend popping this in the fridge for a minimum of 4 hours, but ideally more like 12-24 hours for the best consistency to serve. It’ll set and get easier to cut and serve in clean slices as it chills in the fridge – plus, those ladyfingers will absorb some moisture and the whole thing is just so divine.
Frequently Asked Questions About Making Tiramisu
I’m not sure about the raw egg yolks. Can you tell me more?
The egg yolks are a traditional ingredient in tiramisu and and it’s what makes the filling so luscious and creamy. I tried it without the egg yolks, and the texture just wasn’t the same.
If you’re concerned, use pasteurized eggs and/or heat the egg yolk mixture over a double boiler at 140 degrees F for 3-5 minutes.
If you’re pregnant or immunocompromised, just skip the yolks, the recipe will still work without them. However I would replace them with an extra 1/2 cup of mascarpone.
Can you sub cream cheese for the mascarpone?
I tried it and the consistency works, but it tastes too tangy so I wouldn’t recommend.
Where do you buy the St. Michel ladyfingers?
Locally in the Twin Cities, I buy them at Kowalskis. But you can also find them on Amazon! (affiliate link)
Where do you buy the mascarpone?
Most grocery stores carry it – it’s usually by the fancy cheeses, or by the cream cheese.
Where do you buy the dulce de leche?
Locally in the Twin Cities, Cub foods has it. But it’s also available at Target as well! (affiliate link)
Can you use regular “dry” ladyfingers?
Yes – you’ll just need to soak them a little bit more. You should do 4-6 seconds / 4-6 turns in the espresso instead of the 3 for the soft ones.
Can you make your own ladyfingers?
Yep! Here’s a recipe.
Can you make this gluten-free?
How long does this keep?
This should be eaten within 2-3 days.
How long does tiramisu need to rest?
The ideal time is about 24 hours because it will absorb moisture and hold together nicely. It’s still delicious after a shorter rest time but might not hold together quite as well.
Dulce De Leche Tiramisu
- Total Time: 30 minutes
- Yield: 12 servings
Description
Creamy dulce de leche layered with espresso-soaked ladyfingers in one delightful slice! This Dulce De Leche Tiramisu is my new favorite dessert.
Ingredients
Units
Bowl 1:
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups mascarpone (see notes)
Bowl 2:
- 1 1/2 cups heavy cream
- 1/4 cup + 2 tablespoons dulce de leche (I use this canned dulce de leche, which I buy at Target or Cub Foods)
- pinch of salt to taste
Layering:
- two 4.4-ounce boxes of soft ladyfingers (I am very loyal to St. Michel soft ladyfingers – absolutely perfect with a little sugar crunch on top)
- 2 cups strong coffee or espresso (can be decaf but highly recommend that it is rich, dark, and strong)
- 1/2 cup cocoa powder
- chocolate bar for shaving / topping
*This section contains affiliate links.
Instructions
- Mix Bowl 1: Mix egg yolks and sugar with electric mixer until smooth. The mixture should “ribbon” off the end of the beaters in a silky, steady stream. Make it look smooth and creamy, basically. Add the mascarpone cheese and beat again until combined.
- Mix Bowl 2: Beat the heavy whipping cream on high for 1-2 minutes until you get whipped cream. Add dulce de leche, mix again, and add a pinch of salt to taste.
- Combine Bowls: Fold whipped cream into the egg and mascarpone mixture. WARNING: IT WILL BE DIVINE.
- Pan Prep: Grab an 11×7 pan (a 9×13 will work, as will honestly any shape or size of pan, but 11×7 is my favorite). Use a fine mesh strainer to dust the bottom of your pan with cocoa powder. This helps absorb excess moisture from the espresso so it doesn’t get too wet.
- Layer: Dip ladyfingers very briefly in the espresso; turn to coat (I give a slow count of 3 while flipping each one – back side, front side, back side again and remove). You don’t want these in the espresso for a very long time or the whole thing will fall apart. Ladyfingers should cover the bottom of the pan. Layer half the creamy mixture on top of the ladyfingers; repeat ladyfingers layer, then finish with the rest of the creamy layer. Finish with a dusting of cocoa powder again, and/or shaved chocolate.
- Fridge: Cover with plastic and transfer to the fride. Let it set for 4 hours minimum, but ideally 12-24 hours.
- You’re Done! Yum! Cut and serve straight out of the fridge. Finish slices with more cocoa powder or chocolate shavings on top if you want. Absolutely incredible.
Notes
Mascarpone Amount: If you only want to buy and use one container of mascarpone, which is 8 ounces, you can do that – it still works. 🙂 I wrote the recipe with 1 1/2 cups of mascarpone (one and a half containers, basically) because I prefer the consistency of that creamy layer with a little more mascarpone in there!
Layering: In a 9×13 pan, we got 15-16 to fit in each layer, so 30-32 ladyfingers total for the pan.
Tip For Filling: To get the texture just right, be careful to not overwhip the whipped cream. I would suggest following the video / photos in terms of the look if it – you want soft peaks, just enough so it will set up in the fridge.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Keywords: tiramisu recipe, dulce de leche tiramisu, dessert recipe, Italian dessert
Three More Favorite Desserts For A Crowd
December 6, 2024
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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God this sounds so good! Would 2 whole containers (16oz) of mascarpone be overkill?
I don’t think it would hurt!
I made the recipe as written (with GF ladyfingers) and it was so incredible. I don’t think the extra 1/2 cup or so of cheese will make a big difference, for anyone else who doesn’t know what to do with that little bit leftover!
The tiramisu was a huge hit at the party I brought it to and I got many requests for the recipe.
So glad to hear it, Cait!
This looks heavenly. For those of us who cannot stand coffee, are we out of luck?
I bet a strong dark chocolate hot cocoa would be good?
I second Erin! I think really good dark chocolate hot cocoa would be great!
This looks amazing! I’m not sure if I’ve seen the can of Dulce de Leche before though, so I will have to keep an eye out for that.
Love your recepies
What a fabulous recipe!
Sounds good, however raw eggs? Not sure about that.
I’m also wondering about this because I’d love to make this for our Christmas dessert!!! Is there any way to heat the egg yolks for food safety (especially while pregnant)?
From Canada here. You can temper the eggs. I have done tiramisu before. Place eggs and sugar in a deep sauce pan. With a silicone whisk ( I fine silicone whisk works better), whisk the eggs over medium heat constantly.Do not leave pot sitting over the hot stove or you will get scrambled eggs. You will get quite the work out. The mixer will get thicker and lighter in color. It will resemble thick soup. Once you have reached this consistency remove from stove top let cool for a bit and continue with the recipe. Hope this works out for you.
I “pasteurized” the eggs at home with our sous vide if you happen to have one.
The link to dulce de leche appears to be broken.
This was an amazing mixture of my two favorite desserts. It was so good I made the people dropping off our dumpster rental try some. They even asked for the recipe. I’m already planning on making it for our holiday party in a couple weeks!
Help! I cannot find ladyfingers ANYWHERE local and don’t want to wait for them to ship here…any other cookie work? I’m thinking nilla wafers. Is that super weird?
Great question! We haven’t tested this with anything other than ladyfingers, but we think nilla wafers would be a great substitute!
How long will this stay good in the fridge?
This sounds so decadent and delicious! I think if I made this, people would be so impressed by it. Thanks for the recipe, it sounds (and looks) so good.
Is it possible to make ahead and freeze? (long time PoY fan!!)
Hi Dana! We wouldn’t recommend freezing this. Thanks for the question!
Can I use Trader Joe’s caramel sauce instead dulce de leche?
This tiramisu is light, delicious, and decadent! For me, tiramisu has always been hit or miss – I hesitated making it, but knew Lindsay wouldn’t let us down with a recipe. It is delectable & was loved by my family. It was also a nice treat during the holidays that wasn’t a typical Christmas cookie. I will definitely make this again!
I made this as part of the holiday cooking club series. Sadly I could barely taste the dulce de leche. I also thought the espresso dunking mixture could have used a hint of sweetness. It was still okay, but I know it could be better. Next time I make it I will use less mascarpone and more dulce de leche and add a little sugar to the espresso dunking mixture. Thank you again for hosting the holiday cooking club!
Thanks so much for the feedback, Mary!
This is soooooo good! Creamy, delicious, perfection! I was worried about this one because there were several ingredients I don’t usually have and was pretty unfamiliar with but I went for it and it was soooooo delicious. I literally can’t believe I made something so good!
LOVE! This recipe ticks all the boxes: delicious, impressive, easy to make, and it’s made ahead of time! Everyone at our Christmas party loved it.
This tiramisu is next level. Surprisingly easy to make and the various layers of flavor are decadent but not overly rich. Delish!
So happy to hear that, Kellie!
Easier to make than I expected and soo worth it. Absolutely delicious!
I made this for a Christmas get together, and it couldn’t have been better! So easy and a crowd pleaser. I did have to use Alessi Biscotti Savoiardi Lady Fingers instead of those called for because I couldn’t find them anywhere. But I’d make this again in a heart beat!
Glad to hear it, Faith!
I’m planning to make this but can only find hard lady fingers. Will that work? Should I soak them longer??
This was my first time making this and had it not been for the holiday cooking club, I might have missed out. It is heavenly!! I ended up making my own lady fingers and while they weren’t the most beautiful things ever, they worked just fine in this recipe! I will definitely make this again.
Homemade lady fingers?! That’s amazing!
We made this over Christmas and it was delicious!!! We used espresso powder to make extra strong espresso and worked great! Had to use a couple different brands of lady fingers and dulce de leche than recommended based on what was available but it still was perfect!! Creamy and decadent!
Love this recipe for my favorite dessert! The Dulce de leche really gives it a special touch!
So glad you enjoyed it, Jenna!
Yum yum yum!
What a delicious dessert! I totally rushed it and had to try it before it was truly set up and it was still amazing! Absolutely a keeper!
Really good! I could only find hard lady fingers and I also used instant espresso and it was still great!
I saw this recipe and knew I had to make it for my husband. It’s his two favorite desserts in one: dulce de Leche and tiramisu… He loved it and so did I! The rich, sweet dulce de Leche is balanced out with the coffee and it’s just deeply satisfying.