Irresistible Caramel Tiramisu

When it comes to Italian desserts, I am all for the classic old timer, the tiramisu. I mean what’s not to like? It is incredibly creamy, rich, not overwhelmingly sweet and has a distinct coffee flavor too. Not to mention how amazingly easy is to make.

Over the years, I’ve made my fair share of tiramisu, tried with rice (yes, with milk rice), ricotta, even eggless, but nothing beats the irresistible caramel tiramisu I’ve made the other day. All started out with caramel sable from Kambly. I didn’t even have to think twice what to make with them.  They were destined to make the base of the tiramisu, and to enhance the caramel taste I even added a little bit of dulce de leche to the mascarpone base. Do I really need to say more? I love love love dulce de leche. If you haven’t tried it yet, I suggest to get to the grocery store right now, and fetch a can of dulce de leche, or even better, make your own at home. Although I have to warn you, it is highly addictive. Some eat the nutella out of the jar, I do just the same with the dulce de leche.

No offense to the classic tiramisu, but this version turned out to be better, more of a fancy, cakelike treat. The square shaped cookies fit nicely into my loaf pan, and I designed it all upside down. I was afraid that it might fall apart when I turn it out of the tin, but I worried too much. It worked like charm, and I ended up with a cute looking cake. Regardless of the dulce de leche, it wasn’t too sweet, and it was gone in no time. Note for me for next time: buy a bigger loaf tin, and make a bigger batch of caramel tiramisu.

Baked in partnership with Kambly


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