Caramel Almond Tiramisu

Desserts have a special way of bringing joy to our lives, especially when they come packed with memorable flavors. One dessert that perfectly captures this essence is the Caramel Almond Tiramisu. This remarkable treat combines the classic layers of tiramisu with the rich sweetness of caramel and the crunch of almonds, creating a delightful dessert that captivates the senses.

Tiramisu, which hails from Italy, is loved for its coffee-infused delight. Traditional recipes consist of layers of ladyfingers soaked in espresso and a rich mascarpone cheese mixture, made with egg yolks and sugar. Caramel Almond Tiramisu takes the familiar taste a step further. The infusion of caramel provides a sweet contrast, while the addition of almonds brings a nutty texture/ flavor. This perfect blend not only elevates the dish but also adds an exciting twist to a classic favorite.

🍮 Caramel Almond Tiramisu

Servings: 12–14 | Prep Time: 45 minutes | Chill Time: 10–12 hours Pan Needed: 9×13-inch dish (12–14 cup capacity)

Ingredients

Espresso Dip:

• 1 cup (240ml) strong espresso, warm or room temp

• 5 tbsp amaretto liqueur

• ¼ cup caramel sauce

• 40–45 ladyfingers (savoiardi)

Mascarpone Cream:

• 16 oz (450g) mascarpone cheese, cold

• 2 tbsp dark rum

• 4 large pasteurized eggs, separated

• ½ cup (100g) granulated sugar, divided

• ½ cup (120ml) caramel sauce

• ½ tsp pure vanilla extract

• ½ tsp almond extract

• ⅛ tsp salt

• 2 cups (480ml) heavy cream

To Finish:

• Unsweetened cocoa powder, for dusting

• Optional: toasted sliced almonds, for garnish

Instructions

1. Prepare Your Dish

Have a 9×13-inch pan ready. You’ll build two full layers.

2. Make the Espresso Dip

In a shallow bowl, whisk together:

• Warm espresso

• Amaretto

• ¼ cup caramel sauce

Quickly dip ladyfingers into the mixture, one at a time—just a second per side. Arrange half in a single compact layer in the bottom of your dish, trimming to fit if needed.

3. Start the Mascarpone Cream

In a large bowl, briefly beat the cold mascarpone with the dark rum until just combined. Don’t overmix. Set aside.

4. Cook the Egg Yolks

Using a double boiler (or a bowl over simmering water), whisk:

• 4 egg yolks

• ¼ cup (50g) granulated sugar

Whisk continuously for 5 minutes until light, foamy, and slightly thickened. Immediately pour into the mascarpone mixture and mix until smooth.

5. Whip the Cream

Beat heavy cream with the vanilla and almond extracts on medium-high until medium peaks form (about 3 minutes). Gently fold this into the mascarpone base.

6. Beat the Egg Whites

With a clean whisk attachment, beat:

• 4 egg whites

• ⅛ tsp salt

When foamy, slowly add:

• Remaining ¼ cup (50g) sugar

• ¼ cup caramel sauce

Beat until stiff peaks form (about 4–5 minutes). Fold gently into the mascarpone mixture. This creates a light, airy mousse.

7. Layer It Up

• Spread half the mascarpone cream over the first ladyfinger layer.

• Dip and arrange the second half of ladyfingers over the cream layer.

• Spread the remaining mascarpone cream on top.

Refrigerate uncovered for 2–3 hours.

8. Dust & Chill Overnight

Sift a dense, even layer of cocoa powder over the top. Cover the dish and refrigerate for at least 8–9 hours, or overnight.

9. Serve

Slice with a clean knife and serve with a small spatula. Optional: garnish with toasted sliced almonds and an extra drizzle of caramel.

Tips:

• Pasteurized eggs are key for safety.

• For an extra almond crunch, layer in crushed amaretti cookies or chopped caramelized almonds between layers.