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Salted caramel tiramisu
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Prep Time:
540 minutes
Cook Time:
Total Time:
540 minutes
Tantalizing no-bake tiramisu with salted caramel and chocolate Baileys twist.
Ingredients:
  • 10.00 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 250ml (1 cup) cooled filter coffee
  • 125ml (1/2 cup) Chocolate Luxe
  • 350g small savoiardi biscuits
  • 2 x 250g ctn mascarpone
  • 250g fresh ricotta
  • 600ml double cream, lightly whipped
  • 125ml (1/2 cup) Bonne Maman Caramel Spread
  • 1.20 gm sea salt flakes
  • 200g milk chocolate, melted, cooled
  • White chocolate curls, to decorate
Instructions:
  • Remove the base from a 20cm springform pan, then flip it over and lightly spray it with oil. Place a sheet of baking paper over the base, leaving a 4cm overhang, and secure it in the pan with the paper side facing up. Grease and line the sides of the pan before evenly dusting a third of the cocoa powder on the base.
  • In a bowl, gently mix together the coffee and Baileys. Dip a biscuit into the coffee mixture, then place it in the prepared pan. Continue this process with a third of the biscuits and coffee mixture, adjusting biscuit size if needed, until you've created a single layer covering the bottom of the pan.
  • In a bowl, blend together the mascarpone and ricotta until smooth using a stick blender. Stir in the cream. Spread a quarter of the mascarpone mixture over the biscuits.
  • Mix the caramel and salt in a bowl. Spread half of the caramel mixture over the mascarpone layer and sprinkle with half of the cocoa. Layer half of the remaining biscuits and coffee mixture. Top with a third of the mascarpone mixture, then dollop with the rest of the caramel mixture and dust with cocoa. Repeat with the rest of the biscuits, coffee mixture, and mascarpone. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set. Store the remaining mascarpone mixture in the fridge.
  • Transfer the tiramisu to a serving plate, generously spread the leftover mascarpone mixture over the top and sides, ensuring a smooth finish. Chill in the refrigerator for 30 minutes to firm up.
  • Drizzle the melted chocolate over the tiramisu, swiftly spreading it to the edges so it cascades down the sides, and adorn with chocolate curls.

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