If I am on an innocent adventure, then I must declare that the tiramisu is a passion. A special world of the Dulce de Leche Tiramisu, if I may add, when the fabulous mascarpone cream pulls you, there are ladyfingers steeped in coffee and the modest yet unmistakably present flavor of dulce de leche that thickly sews all this cleanness into the grandest schemata. If you attempt this, you will absolutely flip out-because this kind of tiramisu is life-changingly amazing. Every morsel was a moment of musical ecstasy.
I have interfaced frequently in the past with some of the longer-standing companies planning to fill my fridge with delicious Dulce de Leche Tiramisu cups-now could I possibly get more excited? The individual tiramisu servings from Kowalski’s are truly marvelous. Have you ever had one of those? I truly feel it is mandatory for you to try them at least once, so drop what you’re doing and hightail it to our neighborhood Kowalski’s. But this one at home? A whole new ballpark. It was a full-on experiment. Yeah; I made every bit of it from scratch. And, guess what? This version is fricking better than anything from the store. It brought me to tears of sheer joy.
This tiramisu is the perfect treat to celebrate an occasion-dinner parties, festive meal, or just some sweet extravagance to perk up any given day. And that’s the best part-it seems daunting but it is indeed quite stress-free and has to be made at least a day before you want to serve it. Nothing could sound better: Make-ahead sweets to blow the minds of all your guests (or your own taste buds).
Get going at home: the unique recipe of Dulce de Leche Tiramisu:
Ingredients:
6 yolks of eggs (pasteurized if you like)
1 c sugar
1.5 c mascarpone cheese
1 c heavy whipping cream, whipped to stiff peaks
1/4 c dulce de leche (about 1/3 of a can)
Strong espresso or brewed coffee (5-6 shots)
1 package St. Michel ladyfingers (soft, not dry)
Step 1: Make the Cream Mixture Whisk the egg yolks together in a large bowl until light, smooth, and creamy. Next, fold in the sugar until the sugar is dissolved. Combine the cheese with the yolk mixture and whisk together to fully integrate, when it should be light but dense. Whip the heavy cream until peaks form; in another bowl, mix the dulce de leche into the cream gently but wholly. Finally, fold into the mascarpone mixture. This is the best part (and I guarantee it you wouldn’t want to skip it): the result is a very soft, fluffy filling that’s like a dream come true.
Step 2: Allow Dipper Ladyfingers The secret superheroes contributing to those super-duper levels of Tiramisu are tough espresso, able bodies to soak up the coffee to the lady’s fingers. I highly recommend ordering those espresso shots from your local coffee seller (where I get my caffeine-free) like crazy. Dunk each lady’s finger quickly into the coffee-only about 3 seconds tops (possibly less but no more) if the ladyfingers are soft-and line them on the bottom of your forming dish. They not only should be mostly waterlogged but most definitely not completely soggy!
Step 3: Layer as best you can Like, once the ladyfingers have been seated, spread half of the creamy mixture across the top, making it as level as possible with a spatula. Following that, repeat the action—another layer of ladyfingers soaked in espresso and another layer of that creamy mix. The more layers, the more flavor!
Step 4-Chill and Set So, now it gets hard. You must wait—a full 12 to 24 hours allowing it to set. The longer it sets, the better it tastes. Everything in life needs some waiting. I know it is so tempting, but think about it the other way around, as the ladyfingers release some of their moisture whilst the cake is in the fridge, making a perfectly creamy flavor and becoming an easier sliced dessert.
Most FAQs about preparing Dulce de Leche Tiramisu:
① Can I make it without raw egg yolks?
Yes, you can. If you are concerned about raw eggs, you can use pasteurized eggs or scholarly heat the yolk mixture over a water bath until it reaches 140°F for 3-5 minutes. If you’d want to ignore egg yolk and pick an additional 1/2 cup of mascarpone cheese to compensate for the missing richness.
② Can I use cream cheese instead of mascarpone in making Dulce de Leche Tiramisu?
You might, but the taste would be more tangy and less rich. Stick to the best taste and texture by using mascarpone.
③ Can I have it gluten-free?
Certainly! This is! Just good after letting gluten-sensitive people know they could choose some ladyfingers that are gluten-free. Always check the ingredients for any hidden gluten sources.
④ How long does this last?
This dessert keeps well in the refrigerator for no more than 2-3 days.
That said, this Dulce de Leche Tiramisu is a dream dessert with all its creaminess and richness just incredibly satisfying to the soul. Once you make this recipe, it’s hard to go back to something else. Perfect for special occasions; this will stop the show and become the highlight of the event, whether you’re throwing a dinner party or just treating yourself to something nice. So go ahead; go ahead and make this recipe once or twice!
