10 July 2015

salted caramel tiramisu

Since my mind is already on holiday in Florence, I decided to bring an Italian recipe to the blog! I have a big love for Italian desserts (read: gelato) but tiramisu will do just as well. The secret to my tiramisu recipes is the cutest little book by Laura Zavan called 'Tiramis├╣', which I got for almost no money at a book fair a few years back. It's full of different ways to prepare the delish treat. My favorites are red fruit tiramisu and this one with salted caramel. I basically follow Zavans recipe but changed some of the amounts here and there. By the way, did you know tiramis├╣ is Italian for 'cheer me up'? I promise you, this one will!







How to make the mascarpone cream:
● Separate the eggs
● Beat the egg yolks and the sugar into a foamy mixture
● Add the mascarpone and whip until you get a thick cream
● In another bowl, whip the egg whites and the powdered sugar
● Gently fold the egg whites into the mascarpone mixture
● Put the mascarpone cream in the fridge while you make the caramel sauce

How to make the caramel sauce:
● Melt the salted butter on a low heat
● Add the brown sugar and stir until you get a smooth liquid
● Slowly add the milk and let boil for about a minute
● Let the sauce cool off before dipping the ladyfingers into it

How to put it all together:
● Start with a thin layer of mascarpone cream at the bottom of a large glass bowl
● Dip the ladyfingers into the caramel sauce and cover the entire bottom with them
● Cover the ladyfingers with 1/2 of the mascarpone cream
● Add another layer of ladyfingers and mascarpone and top with the left over caramel sauce
● Refrigerate for at least 3 hours
● This will serve 8-10 people


Hope you'll love it as much as I do! If you have any questions, don't hesitate to ask.
Love always ❤❤❤