Dulce De Leche Tiramisu Recipe

Introduction

This Dulce De Leche Tiramisu is a luscious twist on the classic Italian dessert, featuring creamy mascarpone blended with rich dulce de leche for extra depth. With layers of espresso-soaked ladyfingers and a dusting of cocoa, it’s a decadent treat perfect for impressing guests or enjoying at home.

Ingredients

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups mascarpone
• 1 1/2 cups heavy cream
• 1/4 cup + 2 tablespoons dulce de leche
• Pinch of salt to taste
• Two 4.4-ounce boxes soft ladyfingers
• 2 cups strong coffee or espresso
• 1/2 cup cocoa powder
• Chocolate bar for shaving/topping

Instructions

1. Step 1: In a mixing bowl, beat the egg yolks and sugar with an electric mixer until smooth and creamy, forming a ribbon when the beaters are lifted.
2. Step 2: Add mascarpone cheese to the egg yolk mixture and beat again until well combined.
3. Step 3: In a separate bowl, whip the heavy cream on high speed for 1-2 minutes until stiff peaks form.
4. Step 4: Gently mix in the dulce de leche and a pinch of salt into the whipped cream until combined.
5. Step 5: Carefully fold the dulce de leche whipped cream into the mascarpone and egg yolk mixture until fully incorporated.
6. Step 6: Using a fine mesh strainer, dust the bottom of an 11×7 pan with cocoa powder to help absorb moisture from the espresso.
7. Step 7: Quickly dip each ladyfinger into the strong coffee or espresso, counting slowly to 3 while flipping to coat all sides. Avoid soaking them too long to prevent sogginess.
8. Step 8: Arrange a layer of dipped ladyfingers in the pan to cover the bottom completely.
9. Step 9: Spread half of the creamy mixture over the ladyfingers evenly.
10. Step 10: Repeat with another layer of dipped ladyfingers, then finish with the remaining cream mixture.
11. Step 11: Dust the top layer generously with cocoa powder and add chocolate shavings if desired.
12. Step 12: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably 12 to 24 hours to allow flavors to meld.
13. Step 13: Serve chilled, slicing and adding extra cocoa powder or chocolate shavings on top if you like.

Tips & Variations

• Use a rich, dark coffee or espresso for the best flavor impact; decaf works too if preferred.
• St. Michel soft ladyfingers are recommended for their texture and slight sugar crunch, but any soft ladyfingers can be used.
• For a stronger dulce de leche taste, you can swirl a bit extra on top before the final cocoa dusting.
• If mascarpone is unavailable, cream cheese with a bit of heavy cream can be a substitute, though the flavor will be slightly different.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other fridge odors. When ready to serve, remove from the fridge and slice directly; no reheating is needed as it’s best enjoyed cold and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this dessert actually benefits from resting in the refrigerator for at least 12 hours, which allows the flavors to develop fully and the ladyfingers to soften perfectly.

Can I use store-bought dulce de leche?

Absolutely. Canned dulce de leche works wonderfully and is convenient. Look for quality brands available at grocery stores or online for the best results.

Dulce De Leche Tiramisu Recipe

Print Recipe

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5 from 135 reviews

This Dulce De Leche Tiramisu is a luscious twist on the classic Italian dessert, blending rich mascarpone and whipped cream with sweet, caramel-like dulce de leche. Layered with espresso-dipped soft ladyfingers and finished with cocoa powder and chocolate shavings, this no-bake treat offers a perfect balance of creamy texture and bold coffee flavor. It’s an indulgent and elegant dessert suitable for special occasions or anytime you crave something decadently delightful.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (minimum chill time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Custard Mixture

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups mascarpone cheese

Whipped Cream Mixture

• 1 1/2 cups heavy cream
• 1/4 cup + 2 tablespoons dulce de leche (canned dulce de leche recommended)
• Pinch of salt, to taste

Assembly

• Two 4.4-ounce boxes soft ladyfingers (St. Michel brand recommended)
• 2 cups strong coffee or espresso (decaf optional, but should be rich and dark)
• 1/2 cup cocoa powder, for dusting
• Chocolate bar for shaving and topping

Instructions

1. Prepare Custard Base: In a mixing bowl, combine the egg yolks and granulated sugar. Using an electric mixer, beat until the mixture is smooth, creamy, and ribbons off the beaters in a silky stream. Then, add the mascarpone cheese to this mixture and continue beating until fully combined and smooth.
2. Make Dulce De Leche Whipped Cream: In a separate bowl, whip the heavy cream on high speed for 1-2 minutes until stiff peaks form. Gently mix in the dulce de leche, then add a pinch of salt to balance the sweetness. Mix until well incorporated.
3. Fold Mixtures Together: Carefully fold the whipped cream mixture into the mascarpone custard mixture, combining them gently to maintain the airy texture. This combined mixture will be rich and velvety.
4. Prepare Pan: Use an 11×7 inch pan (a 9×13 or any similar size will work). Lightly dust the bottom of the pan with cocoa powder using a fine mesh strainer. This layer helps absorb excess moisture from the espresso to prevent sogginess.
5. Layer the Ladyfingers: Briefly dip each ladyfinger into the strong coffee or espresso for approximately 3 seconds, turning once to coat both sides. Do not soak them too long to avoid falling apart. Arrange a layer of soaked ladyfingers to cover the bottom of the pan evenly.
6. First Cream Layer: Spread half of the dulce de leche mascarpone cream mixture evenly over the ladyfingers.
7. Repeat Layers: Add another layer of espresso-dipped ladyfingers on top of the cream, then finish by spreading the remaining cream mixture over the ladyfingers.
8. Final Touch: Dust the top layer with cocoa powder and garnish with chocolate shavings from a chocolate bar for an elegant finish.
9. Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably 12-24 hours, to allow the dessert to set and flavors to meld.
10. Serve: Slice and serve chilled, adding extra cocoa powder or chocolate shavings if desired. Enjoy the luscious, decadent flavors!

Notes

• Use high-quality mascarpone cheese for the best creamy texture and flavor.
• Do not soak ladyfingers for too long; a quick dip prevents sogginess.
• Refrigeration time greatly enhances the dessert’s texture and allows the flavors to develop fully.
• Can be made with decaffeinated coffee if preferred, but strong espresso provides the best balance.
• The dulce de leche adds a rich caramel note that makes this tiramisu unique and extra indulgent.

Keywords: Dulce de Leche Tiramisu, no-bake tiramisu, dulce de leche dessert, mascarpone dessert, coffee tiramisu, easy tiramisu recipe, caramel tiramisu