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 need to soak them a little bit more, until they become semi-saturated. While the soft ladyfingers get dipped for a count of three, I would do the dry ones for a count of six.

Can you make this gluten-free?

Yes! Here's a recipe for gluten-free ladyfingers .

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 Recipe

Name: Dulce De Leche Tiramisu
Prep time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 6 egg yolks; 3/4 cup granulated sugar; 1 1/2 cups mascarpone (see notes); 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; 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

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

*This section contains affiliate links.

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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