This Caramel Tiramisu is a luxurious twist on the classic Italian dessert. It's layered with espresso-soaked Savoiardi biscuits, fluffy ricotta cream, and ribbons of homemade salted caramel. Think rich, fudgy, sweet-salty layers that melt together into something unforgettable. It’s incredibly simple to make, and even better after a night in the fridge.
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I first made this dessert when I returned from Italy last year. I took a private cooking class with the beautiful Flavia in Polignano, where I learned the basics of traditional tiramisu. It inspired me to make a version with a deeper, richer edge..and it had to include ricotta and my homemade caramel! If you love simple but delicious desserts like my Eton Mess or Classic Italian Tiramisu, you’ll love this too.
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Why You'll Love This Recipe
- Minimal prep, no baking required
- Flavours deepen after chilling
- Ricotta keeps it light but creamy
- Homemade caramel adds a deep, fudgy layer
Recipe Ingredients
- Savoiardi biscuits: Soak up espresso without going mushy.
- Fresh ricotta: Keeps the filling creamy but not too rich.
- Homemade salted caramel: Adds sweet-salty depth; find the recipe here.
- Espresso & Kahlua: Bring out bold flavour (optional alcohol).
- Cocoa powder & chopped dark chocolate: A bitter note to balance sweetness.
See recipe card for full list of ingredients and quantities.
How To Make Caramel Tiramisu
- Step 1: Beat the ricotta and sugar until smooth and creamy. You can do this by hand, but a handheld electric mixer is easier.
- Step 2: Dip the Savoiardi biscuits briefly in cooled espresso and Kahlua (be sure to break them first, so they fit in your glass)
- Step 3: Layer in serving glasses: biscuits, ricotta, then caramel. Repeat 2 more times (depending on size of glass).
- Step 4: Top with cocoa powder and chopped chocolate.
Hint: this dessert is even better the next day when the textures have set and flavours have developed.
"Our new favourite dessert!"
The caramel was so fudgy and delicious.
Substitutions & Variations
- Swap ricotta for mascarpone for a more traditional texture.
- Use store-bought caramel if short on time.
- Try biscotti tiramisu by layering with crumbled almond biscotti.
- Add orange zest, vanilla, or cinnamon to the ricotta mix.
- Serve with Chantilly cream or drizzle more caramel on top.
- For a Christmas tiramisu, try mixing my speculaas spice mix into the ricotta and swap Kahlua for a splash of brandy.
Equipment
You’ll need mixing bowls, a handheld electric mixer, and serving glasses or a small dish. A small saucepan is needed for the caramel if you’re making it from scratch.
Storage
- Fridge: Best eaten within 4 days
- Freezer: Not recommended, as ricotta can split
- Make-ahead: Caramel keeps for a week; tiramisu best made a day ahead
Top Tip
Dip the biscuits quickly - just enough to absorb flavour without going soggy. It means they'll be soft, but still have some body.
FAQ
Not ideally. The texture of ricotta (or mascarpone) may change. It’s best served from the fridge.
At least 4 hours, but overnight is best for the fudgiest texture.
Yes. Use espresso alone or add a splash of vanilla, for an alcohol-free tiramisu.
Absolutely. Try a festive version with brandy, christmas spices, or even crushed candy canes.
Related
Salted Caramel Tiramisu
Ingredients
- 350 grams Savoiardi biscuits lady finger biscuits
- 500 grams Fresh ricotta
- 100 grams Sugar
- 1½ cups Espresso, cooled 3 long shots of coffee, or very strong instant coffee
- 2 tablespoon Coffee liqueur *optional I use Kahlua
- 2 tablespoon Cocoa powder dutch process, for a fuller, smoother flavour
- 30 grams Dark chocolate grated or finely chopped
Instructions
- In a bowl, beat the ricotta and granulated sugar until smooth and creamy. An electric handheld mixer works well for this.
- Next, break each Savoiardi biscuit to the size you need (if using smaller glasses) and dip it into the cooled espresso and Kahlua (if using). Don't soak them too long -just a quick dip to soak up the liquid without making them soggy.
- Lay down your first layer of dipped ladyfingers in individual serving glasses
- Add a few small scoops of the ricotta mixture on top
- Drizzle some salted caramel sauce over the ricotta. Repeat the process 1-2 more times
- Top your tiramisu with a dusting of cocoa powder and sprinkle chopped dark chocolate on top for a little extra crunch and flavour.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- For best results, sprinkle your Tiramisu with a very generous layer of cocoa, followed by the grated chocolate an hour or 2 before serving, or just before transporting it.
Notes
- make sure your coffee has cooled to room temperature, or it will dissolve the biscuits very quickly
- when dunking your lady finger biscuits, it's just a quick in, flip over, then out. Don't leave them in the coffee mixture for a long time, or they will dissolve
- If you think the biscuits are a little to big to fit into your serving bowl, don't worry. Once you've dunked them, they become easier to smoosh into place
- If you are going to grate chocolate over your Tiramisu, keep the chocolate in the fridge. It's easier to grate when it's cold. And throw a few little chunks on there as well -the texture is the best!
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Sandra says
My family loved this!