Tiramisu is such a fancy dessert to eat, as a child I thought it was so elegant only movie stars got to enjoy something like that. A moist cake with white magical fluff in between the cake layers. This is what I thought and continued to think until I had my first bite. I think I was about 8 when my grandma gave me my first taste of tiramisu. I’m pretty sure I made a face to remember, squinting my eyes and puckering my lips; I instantly reacted to the bitter taste. I was expecting the dark stuff to be chocolate! My grandma laughed and told me that bitterness was coffee.
Later in life, I enjoyed the rich, “bitter” taste and enjoyed all the tiramisu that my little heart could desire.
In my early twenties, I stopped drinking coffee and missed the “fancy” dessert.
So I set out to make it, only with a few modifications. Although this isn’t a traditional tiramisu, my version still has some of the basic parts, including lady fingers, mascarpone, and whipped cream. It has layers of goodness that dance elegantly in your mouth.
Enjoy this twist on a classic Italian dessert – Caramel Sea Salt Tiramisu.
Caramel Sea Salt Tiramisu made without coffee and alcohol. Lady fingers soaked in caramel sea salt cocoa layered with a rich and creamy caramel mascarpone.
- 1/2 cup heavy whipping cream
- 3/4 cup granulated sugar
- 8 ounces mascarpone cheese, you can substitute with an 8 ounce package cream cheese, at room temperature
- 1 ¼ cups hot water
- 1/4 cup caramel sea salt hot cocoa, I use Private Selection
- 2 tablespoons caramel sauce
- 1 (3 oz.) package ladyfingers (24 fingers)
Using an electric mixer, beat whipping cream on medium speed until you can see the tracks in the whipping cream, 2-3 minutes. Then add the sugar, and beat until stiff peaks form.
Mix in mascarpone and caramel sauce until combined.
In a separate small dish, stir together hot water and hot chocolate mix.
Place a small amount (about 1/4 cup) of the cream mixture in a trifle dish or small 8x8 dish or 5x10.
Dip ladyfingers in caramel sea salt hot cocoa, and place in a single layer in dish.
Repeat layers, ending with cream layer. I do this in two layers or lady fingers.
Top homemade whip cream and dust with unsweetened cocoa powder, cinnamon, sea salt or even drizzle it with a dash of caramel.
Chill in the fridge. I like it best served this way, but you may also enjoy at room temp.
I like to add homemade whip cream on top and garnish with chocolate sprinkles, cinnamon, sea salt or even drizzle it with caramel.
Optional topping: Homemade Whipped Cream
1 cup heavy whipping cream
2 tablespoons sugar
With an electric mixer, combine all ingredients and beat until stiff. Refrigerate until ready to serve. Before serving top the tiramisu with whip cream and garnish if you desire.
Kids review: From the moment they tried it they loved it. I thought they may not like the texture of the soaked cake but that seemed to be their favorite part, that and the homemade whip cream.