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
Scale
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:
- 3 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
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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!
- 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