Description
A boozy, decadent twist on classic tiramisu, featuring layers of coffee-soaked ladyfingers, rich mascarpone cream, salted caramel, and a hint of espresso martini.
Ingredients
Scale
For the Crust:
- 24 ladyfinger cookies (savoiardi)
- 1 cup strong brewed espresso, cooled
- 2 tablespoons coffee liqueur
- 2 tablespoons vodka
- 1/2 cup salted caramel sauce, plus extra for drizzling
- 16 ounces mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Cocoa powder and flaky sea salt for garnish
Instructions
1. Prepare the Crust:
- In a shallow dish, mix the cooled espresso, coffee liqueur, and vodka. Set aside.
- In a large bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
- Dip each ladyfinger briefly into the espresso mixture and arrange a single layer in the bottom of an 8×8-inch dish.
- Spread half of the mascarpone cream over the ladyfingers, then drizzle with half of the salted caramel sauce.
- Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and the rest of the caramel sauce.
- Cover and refrigerate for at least 4 hours or overnight. Before serving, dust with cocoa powder and a sprinkle of flaky sea salt.
Notes
You can customize the seasonings to taste.