Luscious Tiramisu With Salted Caramel Chocolate Ganache

My luscious slab of Tiramisu with Salted Caramel Chocolate Ganache will forever live in your mind rent free. Tiramisu (ti amo!) is one of my top five favourite desserts. For those of you who aren't familiar with this classic Italian dessert, it's made of sponge like biscuits called ladyfingers dipped in coffee, and layered with a whipped mixture of eggs, sugar, mascarpone and fresh cream, and garnished with a sprinkling of cocoa and chocolate shavings. No matter where we are, if it's on the dessert menu, you can count on me to order it. 

I've been wanting to make my version of the classic Tiramisu for a very long time and have been developing a few iterations while figuring out what works best for you at home. As per usual, I've been thinking about how I can give this traditional Tiramisu a little extra "wow" factor. I don't like to mess with the classics too much, but I decided to make my Tiramisu with a salted caramel chocolate ganache and no alcohol. And oh my goodness, it's creamy and silky smooth. Like, melt in your mouth, close your eyes and quietly moan to yourself as you're taken straight to the Italian Riviera on a warm summer's day...

Ok, back to reality.

What I really love about this dessert is that it's super easy to put together, it takes less than 30 minutes to make with some overnight chilling time, it's perfect all year round and you can store it in the freezer. So what are we waiting for? Let's get make this super luscious, super silky Tiramisu with Salted Caramel Chocolate Ganache. 

 

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Serves

  • 6 people

 

Time

  • 30 mins to assemble
  • Set in the fridge for at least 6 hours, preferably overnight

 

Equipment

  • Stand mixer or hand held electric mixer
  • Silicon spatula
  • Medium serving bowl to use for the tiramisu
  • Rectangular container (coffee)
  • 2 x large bowls (tiramisu cream and ladyfingers)
  • 1 x small bowl (ganache)
  • Measuring cups
  • Measuring spoons
  • Small saucepan 
  • Metal spoon
  • Tea towel
  • Fine sieve 
  • Grater

 

Ingredients

  • 450ml thickened cream
  • 4 egg yolks, at room temperature
    • Save your egg whites and make an egg white omelette for breakfast
  • 1/2 cup castor sugar 
  • 1 tsp natural vanilla extract
  • 500g mascarpone, at room temperature 
  • 130g salted caramel chocolate, chopped and at room temperature
  • 300ml instant or espresso coffee, cold 
  • 1 packet of ladyfingers
  • Cocoa powder, for dusting  
  • 50g chocolate, shaved for garnishing 

 

Method

  1. To begin with, whip 300ml of your thickened cream on low and increase the speed gradually until it fully thickens for about 5 to 10 minutes.
    1. Tip: The secret to the perfect whipped cream is to start slow. But don't leave it alone because when it gets to the point where it's creamy, whipped and thickened, you need to stop the stand mixer immediately. If you over whip, it will separate. Once it's whipped, set aside in a clean bowl. 
  2. Clean your stand mixer bowl and wipe dry. Add egg yolks and sugar, and mix on high. About 2 minutes in, add vanilla extract and keep whipping on high until the mixture is light in colour and thickens. 
  3. Fold the mascarpone into the egg and sugar mixture and mix on high for 1 to 2 minutes until it's fully incorporated and smooth. Remove the bowl from the stand mixer.
  4. Gently fold in the whipped cream into the mascarpone mixture. Do not hurry this step and use a spatula to fold the whipped cream in.
    1. Tip: You are looking to keep as much of the air in the whipped cream intact; this means the tiramisu cream will be light and fluffy. Set aside in the fridge.
  5. Place 150ml thickened cream into a small saucepan over medium heat until it begins to gently simmer; this only takes a few minutes. Do not let it come to boil - that's too hot! Once the cream is nice and warm to touch with your finger, remove it from the heat and transfer to a bowl.
  6. Place the chocolate into the bowl (with the cream) and let it sit for 3 to 5 minutes to gently soften and begin the process of the chocolate melting thanks to the warmth of the cream.
  7. After 3 to 5 minutes, very slowly and very gently stir the cream and chocolate together with a spoon until the mixture is completely combined and chocolate has melted. Set aside.
  8. It's time to assemble the tiramisu. Get your ingredients ready:
  9. Get your serving bowl and set aside.
    1. Tip: The bowl I used is xxcm diameter, and xxcm height. Any serving bowl will do but just be mindful of how many layers you are looking to create - you don't want to run out of cream or the ganache. 
  10. Unwrap the ladyfingers and set aside in a bowl.
  11. Set your coffee aside.
    1. Tip: I have found it's easier to place the coffee into a flat rectangular shaped container (like a takeaway container) so the coffee evenly soaks into the ladyfinger biscuits. Avoid using a bowl if you can. 
  12. Get your tiramisu cream out of the fridge and set aside.
  13. Get your ganache and set aside.
  14. You will also need a flat silicon spatula and a tea towel.
  15. Soak the ladyfingers one at a time in the coffee mixture very briefly; a quick dip on both sides is enough. Don't let them soak in the coffee or they will get soggy, and ruin the dessert. 
  16. Layer the coffee-soaked ladyfingers on the bottom of your serving bowl.
  17. Next, add your first layer of tiramisu cream. Use 1/3 of your mixture and spread it evenly.
  18. Gently pour 1/2 of the ganache over the tiramisu cream.
    1. Tip: You may need to lift the bowl in your hands and move it around so the ganache reaches the edges. 
  19. Next, add your first layer of tiramisu cream. Use 1/3 of your mixture and spread it evenly.
  20. Again, gently pour 1/2 of the ganache over the tiramisu cream.
  21. Next, soak the ladyfingers one at a time in the coffee mixture very briefly and add a second layer of the coffee soaked ladyfingers on top of the ganache.
  22. Add the remainder of the tiramisu cream and spread evenly using a silicon spatula.
  23. Let the tiramisu set for last least 6 hours, but I think it's best to let it set overnight. This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week.
  24. When you are ready to serve, dust the tiramisu with cocoa using a fine sieve. Use a large serving spoon to serve up this luscious, smooth and creamy tiramisu. And as always, enjoy!

 

I also made a little video showing how my Tiramisu With Salted Caramel Chocolate Ganache comes together here. If you make this recipe, or any others on here, remember to tag me on Instagram @smorkitchen #smorkitchen. I love seeing what you cook!

 

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