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–+ servings
Salted caramel tiramisu dessert bowls.
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5 from 1 vote

Salted Caramel Tiramisu

A rich, no-bake caramel tiramisu made with ricotta, espresso, and salted caramel. Prep ahead and chill overnight for the perfect fudgy texture.
Prep Time20 minutes
Refrigeration4 hours
Course: Christmas, Dessert, Holidays
Cuisine: Italian
Servings: 9
Author: Sandra

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
Metric - US Customary

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

Tips for a delicious Tiramisu
  • 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!