BOROHOUSE believes true classics deserve reimagination. Our "Caramel Swirl Tiramisù" weaves deep amber caramel into the legendary Italian dessert. Each spoon reveals layered notes: warm caramel, rich coffee and rum, and creamy cheese—a sophisticated surprise for palates that seek complexity within the familiar.
Ingredients Preparation
- Large egg yolks: 3、
- Caster sugar: 25g、
- Gelatin leaves/sheets: 5g (approx. 1 sheet)、
- Quality caramel sauce (or sea salt caramel): 30g、
- Mascarpone cheese: 250g,
- softened at room temperature、
- Dark rum: 5g (optional but recommended)、
- Heavy whipping cream (chilled): 225g、
- Freshly brewed espresso (or strong black coffee),
- Cooled to room temperature: 160ml、
- Coffee liqueur (e.g., Kahlúa): 15g、
- Ladyfinger cookies (Savoiardi): enough for 2 layers (approx. 18-20 pieces)、
- Cocoa powder (for dusting): as needed、
- Extra caramel sauce (for decoration): as needed。
Steps for making
1.Prep: Soak gelatin sheets in ice water. Beat mascarpone cheese until smooth.
2.Make Zabaglione: In a heatproof bowl, whisk egg yolks and sugar. Place the bowl over a saucepan of barely simmering water (double boiler), ensuring the bowl doesn't touch the water. Using an electric hand mixer, beat constantly for 5-7 minutes until the mixture is pale, thickened, ribbon-like, and reaches about 71°C (160°F) for safety. Remove from heat.
3.Incorporate Caramel: Immediately whisk in the caramel sauce into the warm yolk mixture.
4.Add Gelatin: Squeeze excess water from softened gelatin. Melt it in a small dish over hot water until liquid. Quickly whisk the liquid gelatin into the caramel-yolk mixture.
5.Combine with Cheese: Pour the caramel-yolk-gelatin mixture into the softened mascarpone. Fold and stir until completely smooth and lump-free. Mix in the rum (if using).
6.Whip Cream: In a separate chilled bowl, whip the cold heavy cream to medium peaks (soft peak stage). It should be smooth, hold its shape, and leave a curling trail when the whisk is lifted.
7.Final Fold: Add about one-third of the whipped cream to the cheese mixture and stir vigorously to lighten. Then, pour this entire mixture back into the remaining whipped cream. Gently but thoroughly fold until combined and uniform, creating a light caramel mascarpone cream. Set aside.
8.Prepare Coffee Syrup: Mix the cooled coffee and coffee liqueur in a shallow dish.
9.First Layer: Quickly dip both sides of ladyfingers into the coffee syrup (do not soak) and arrange them tightly in a single layer on the bottom of a 6-inch square mold/pan.
10.First Cream Layer: Pour half of the caramel mascarpone cream over the ladyfingers. Smooth the top with an offset spatula.
11. Second Layer: Arrange another layer of dipped ladyfingers.
12. Final Layer: Pour the remaining cream over the top. Smooth the surface completely.
13.Chill to Set: Cover gently with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
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