Tiramisu with Salted Butter Caramel

Ingredients

• 200 g White sugar (For the caramel)
• 250 ml Heavy cream (Very hot for the caramel)
• 100 g Salted butter (At room temperature)
• 1 pinch Fleur de sel (Adds a crunchy bite)
• 750 g Mascarpone (At room temperature)
• 4 units Eggs (Separate whites from yolks)
• 80 g Granulated sugar (40 g for yolks, 40 g for whites)
• 5 ml Liquid vanilla (About 1 teaspoon)
• 200 g Ladyfinger biscuits (savoiardi) (For assembly)
• 100 ml Hot water (To dilute the caramel before soaking)
• 2 tablespoons Unsweetened cocoa powder (For final decoration)
• 30 g Extra caramel (Prepared like the salted butter caramel, for decoration)

Instructions

1. Make the caramel

   Pour the white sugar into the large saucepan and melt it over medium heat, stirring gently as soon as the sugar begins to melt, until a golden caramel is achieved.

   Time: PT5M

2. Incorporate the hot cream

   When the caramel is golden, add the very hot cream in a thin stream while stirring until the mixture is homogeneous.

   Time: PT2M

3. Add butter and fleur de sel

   Remove the saucepan from the heat, add the remaining hot cream, the salted butter and a pinch of fleur de sel. Mix until the butter is completely melted.

   Time: PT2M

4. Separate the eggs

   Separate the whites from the yolks into two different bowls.

   Time: PT2M

5. Prepare the mascarpone base

   In the yolk bowl, add 40 g of granulated sugar and whisk by hand until the mixture lightens. Incorporate the mascarpone gradually, then add the liquid vanilla.

   Time: PT9M

6. Whip the egg whites

   Whisk the egg whites to stiff peaks, adding the remaining 40 g of sugar gradually (in three additions).

   Time: PT5M

7. Fold the whites into the cream

   Gently fold the whipped whites into the mascarpone mixture in two stages: first a tablespoon to lighten, then the rest by lifting the mass with a spatula.

   Time: PT3M

8. Prepare the liquid caramel for soaking

   Pour a small amount of salted butter caramel into a container, add the hot water and stir until a fluid consistency is obtained.

   Time: PT3M

9. Soak the biscuits

   Quickly dip each ladyfinger into the liquid caramel, then arrange them at the bottom of the 26 cm round mold.

   Time: PT5M

10. Pour the first layer of cream

    Cover the biscuits with half of the mascarpone cream, smooth with the spatula and press lightly to eliminate air bubbles.

    Time: PT2M

11. Add the remaining cream and freeze

    Pour the remaining cream, smooth again, cover the mold and place in the freezer for a night (minimum 8 h).

    Time: PT2M

12. Unmold and decorate

    Remove the tiramisu from the freezer, let it thaw for 5‑7 h in the refrigerator, unmold, dust with unsweetened cocoa powder and decorate with a drizzle of extra caramel.

    Time: PT2M

Nutrition Facts

Calories

700

Protein

7 g

Carbohydrates

25 g

Fat

97 g

Fiber

0.6 g

Ingredient Substitutions

• Instead of White sugar: Cane sugar
• Instead of Heavy cream: Fresh cream
• Instead of Salted butter: Unsalted butter + salt
• Instead of Fleur de sel: Sea salt
• Instead of Mascarpone: Cream cheese + yogurt
• Instead of Eggs: Chicken eggs
• Instead of Liquid vanilla: Vanilla bean

Equipment Needed

• Large saucepan
• Hand whisk
• Electric mixer (optional) (optional)
• Mixing bowl
• Silicone spatula
• Kitchen scale
• 26 cm round mold
• Fork or magic spoon (optional)
• Freezer
• Refrigerator
• Parchment paper (optional)
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Achieve a golden caramel without burning it.
• Incorporate the butter and fleur de sel off the heat to avoid overheating.
• Whip the egg whites to stiff peaks and fold them in gently.
• Do not let the biscuits soak too long in the caramel.

Chef Tips from the Video

• Use high-quality salted butter for an authentic flavor.
• A pinch of fleur de sel just before serving adds a crunchy contrast.
• For a more elegant presentation, place a sheet of parchment paper before pouring the cream.

Troubleshooting

Storage

Refrigerator: Store 3 to 4 days, well covered.

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Avoid; the tiramisu deteriorates quickly at room temperature.

Make-Ahead Tips

• Prepare the salted butter caramel 1 day ahead and keep it refrigerated.
• The mascarpone mousse can be made the day before and kept chilled before assembly.