Wow, I can’t believe I didn’t upload the recipe for Caramel Tiramisu sooner! This version of Tiramisu is so popular in my house that I make it almost every month ( considering I only make dessert once a week!) Apparently coffee desserts are a big no-no at my place, and Tiramisu is literally one of my FAVORITE desserts. I developed this recipe last year I think, when I really wanted my family to try Tiramisu even if I didn’t use any coffee or alcohol. If you are looking for the authentic Italian Tiramisu recipe, you might want to turn away. This recipe is dedicated to all those who don’t like coffee or alcohol in their desserts
EASY BEGINNER FRIENDLY RECIPE
For new home cooks, don’t sweat it. Just take a look at the simple ingredients below. The only thing I forgot to add in the picture was castor sugar.
You Start off with pouring the milk in a sauce pan and then heating it until it boils. Then just make the caramel from the instructions in the box.
TIP: ADDING THE BLACK CARAMEL TOPPING FROM THE BOX IN THE MILK WILL ENHANCE YOUR FLAVOR EVEN MORE AND GIVES THE CARAMEL MORE DEPTH.
Let your caramel cool down but make sure that you keep stirring it from time to time. This will ensure that a top coat doesn’t set on your caramel.
Now you go ahead and beat the heavy cream in a bowl and beat the cream cheese, essence and sugar in another. Mix them together and you are halfway through the recipe already!
NOTE: IF YOU DON’T LET YOUR CARAMEL COOL DOWN PROPERLY, AND ADD IT TO YOUR CREAM WHILE ITS HOT, YOUR CREAM WILL MELT AND YOU WILL GET A RUNNY MIXTURE RATHER THAN A THICK FOAMY ONE. NEVERTHELESS, IF THIS HAPPENS, ADD 1 TBSP OF GELATIN DISSOLVED IN HOT WATER TO YOUR MIXTURE AND YOUR DESSERT WILL SET JUST FINE.
Layer your dish with biscuits at the bottom. I used Ulker Tea biscuits because I wanted thinner layers of biscuits but this recipe turns out great with the lady finger biscuits as well. Once layered with biscuits, add your creamy mixture in small sections, we don’t want very thick layers of cream.
AND YOU ARE ALMOST DONE!
After the cream, sprinkle some cocoa powder with a sifter. Be generous!
TIP: A GENEROUS AMOUNT OF COCOA POWDER FORMS A WATER PROOF LAYER THAT PREVENTS YOUR BISCUITS ON THE TOP FROM SINKING WHILE YOU LAYER THEM.
Repeat the layer process until your cream mixture is finished. The top coat finishing is totally upto you. You can make the last layer your cream layer or biscuit layer. I prefer finishing with cream and cocoa because I like decorating on top of the cocoa bed.
PLEASE! JUST CHILL!
Ofcourse your Caramel Tiramisu needs some setting time in the fridge! Technically it sets in about 10 Hours, but honestly the Cocoa and the cream and the biscuits – their flavors merge perfectly in around 24 hours. I would suggest to chill it for a day, but if you can’t wait that long then fine! I”ll give you a minimum refrigeration time of 10 hours.
RECIPE FOR CARAMEL TIRAMISU
Try Other Tiramisu Recipes from other bloggers:
- Chocolate Tiramisu by Mel’s Kitchen
- Strawberry Tiramisu by Plated Cravings
- Tiramisu cake by Baking a Moment