Here’s a detailed recipe with FAQs for a luscious Salted Butter Caramel Tiramisu – a fusion of the classic Italian dessert with rich, buttery caramel goodness.

🍮 Salted Butter Caramel Tiramisu Recipe

Ingredients

For the salted butter caramel sauce:

• 1 cup (200 g) granulated sugar
• 6 tbsp (85 g) salted butter (cubed, room temp)
• 1/2 cup (120 ml) heavy cream (slightly warmed)
• 1/2 tsp flaky sea salt (adjust to taste)

For the mascarpone cream:

• 3 large egg yolks
• 1/3 cup (70 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (250 g) mascarpone cheese (cold)
• 1 cup (240 ml) heavy cream (cold, whipped to soft peaks)

For assembly:

• 1 ½ cups (360 ml) strong coffee or espresso (cooled)
• 2 tbsp salted caramel sauce (stirred into the coffee)
• 24–28 ladyfinger biscuits (savoiardi)
• Remaining caramel sauce (for drizzling)
• Cocoa powder (optional, for dusting)

Instructions

1. Make the caramel sauce:
   • In a heavy-bottom saucepan, heat sugar over medium heat, stirring occasionally until it melts into an amber liquid.
   • Add salted butter and whisk until melted.
   • Slowly pour in warm cream (it will bubble up), whisk until smooth.
   • Add sea salt, let it cool completely.
2. Prepare mascarpone cream:
   • Whisk egg yolks with sugar until pale and creamy.
   • Add vanilla and mascarpone, whisk until smooth.
   • Fold in whipped cream gently to keep it airy.
3. Prepare coffee soak:
   • Mix cooled espresso with 2 tbsp of the caramel sauce.
4. Assemble tiramisu:
   • Quickly dip each ladyfinger into the coffee-caramel mix (don’t soak too long).
   • Arrange a layer of soaked ladyfingers in a dish.
   • Spread half the mascarpone cream over them.
   • Drizzle lightly with caramel.
   • Repeat with another layer of ladyfingers + cream.
   • Smooth the top and drizzle extra caramel.
   • Optionally dust lightly with cocoa.
5. Chill:
   • Cover and refrigerate at least 4–6 hours (overnight is best).
6. Serve:
   • Drizzle more salted caramel before serving.

❓ FAQs

Q1: Can I make this without raw eggs?
👉 Yes! Replace egg yolks with 1/2 cup sweetened condensed milk for a safe, egg-free version.

Q2: Can I use store-bought caramel?
👉 Absolutely. Just warm slightly and whisk in a pinch of sea salt for that “homemade” taste.

Q3: Can I make it alcohol-based like traditional tiramisu?
👉 Yes! Add 2–3 tbsp coffee liqueur, amaretto, or dark rum to the coffee-caramel soak.

Q4: How long does it last in the fridge?
👉 Best within 2–3 days for freshness, though it can keep up to 4 days chilled.

Q5: Can I freeze salted caramel tiramisu?
👉 Yes, freeze in an airtight container up to 1 month. Thaw overnight in the fridge before serving.

Q6: What if I don’t have mascarpone?
👉 Mix cream cheese + heavy cream + a touch of sour cream as a substitute, though the flavor will be tangier.

Q7: How do I keep it from getting soggy?
👉 Dip ladyfingers quickly (1 second per side). Over-soaking makes them mushy.

Q8: Can I make it in individual cups?
👉 Yes, layer mini tiramisus in glasses/jars for portion control and elegant presentation.

Would you like me to also give you a no-bake, egg-free, quick version of this tiramisu for when you want a faster dessert?