Dulce de Leche Tiramisu
This dulce de leche tiramisu is mouthwatering. It’s made with mascarpone cheese, dulce de leche, and whipping cream. Ladyfingers, coffee, and the dulce de leche mascarpone cream are dreamy pairing. It’s a must for your dessert recipe book!
Servings: 12 slices
Ingredients
For the mascarpone dulce de leche cream:
- 7 g gelatin powder
- 50 ml cold water
- 250 g Mascarpone cheese or cream cheese
- 250 g Dulce de leche
- 320 g Whipping cream
- 1 tbsp Vanilla extract
For assembling:
- 400 ml strong coffee
- 40 g Sugar 3 tbsp
- 40 ml coffee liqueur optional
- 20-24 ladyfingers
- 2 tbsp Cocoa powder
For decorating:
- 100 g Dulce de leche for the cream
- 50 g Dulce de leche for the piping
- 200 g Whipping cream
- 1 tbsp Cocoa powder
- ¼ bar Chopped dark chocolate
Instructions
Syrup:
- Make the coffee very strong and dissolve the sugar in it. Add the liquor and mix. Let it warm before building the cake.
Mascarpone and dulce de leche cream:
- Mix the gelatin and water in a medium-sized bowl (microwave-safe). Let set in the fridge, for approximately 10 minutes.
- Whip the cream to soft peaks and set aside in the fridge.
- In another bowl, beat the mascarpone with the dulce de leche, and the vanilla extract until combined. Use a stand mixer with a paddle attachment or a handled mixer.
- Fold in the whipped cream in two parts slowly with a spatula.
- Heat the gelatin in the microwave for 20 seconds. Add 5 seconds at a time if necessary. It should be warm or just hot but should not boil.
- Add two large tablespoons of dulce de leche cream to the gelatin. Mix quickly with a hand whisk until combined. Repeat this process two more times.
- Fold in the gelatin and cream mixture to the rest of the dulce de leche cream slowly with a spatula.
Assembly:
- Soak the ladyfingers in the coffee syrup, one by one, and place them at the base of a deep dish.
- Pour half of the dulce de leche cream and spread carefully. Draw a zigzag of dulce de leche with a piping bag with a round tip (Optional).
- Sprinkle cocoa powder over the cream.
- Place another layer of ladyfingers soaked in the coffee and another layer of cream. Even out the last layer with an offset spatula.
- Refrigerate for at least 4 hours but ideally 8-12 hours.
Decoration:
- Whip the dulce de leche and the whipping cream together with a mixer with a whisk attachment until stiff peaks form, and place in a piping bag with a star tip.
- Pipe kisses with the cream, leaving some space between each other. Dust cocoa powder over those dollops.
- Fill the remaining spaces with the rest of the cream without dusting any cocoa powder.
- With the same dulce de leche piping bag we used for the filling pipe small dollops here and there. Add chocolate curls or chunks.
- Leave refrigerated until serving time.
Notes
This recipe will fit in an 8x8-inch square dish or a 9-inch round dish