Dulce De Leche Tiramisu

Ingredients (Serves 8)

For the Cream:

• 1 1/2 cups heavy whipping cream, cold
• 8 oz mascarpone cheese, softened
• 1/2 cup dulce de leche (store-bought or homemade)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp gelatin (optional, for firmer texture)
• 2 tbsp cold water (for gelatin, if using)

For the Ladyfingers:

• 24–30 soft ladyfingers (e.g., St. Michel brand)
• 1 1/2 cups strong coffee or espresso, cooled
• 2 tbsp coffee liqueur (e.g., Kahlua, optional)
• 1 tbsp dulce de leche (for soaking liquid)

For Garnish:

• Cocoa powder, for dusting
• Optional: dulce de leche drizzle, chocolate curls, or whipped cream dollops

Equipment:

• 8×8-inch or 9×9-inch baking dish
• Electric mixer
• Shallow bowls for dipping
• Spatula

Instructions

1. Prepare Gelatin (Optional):
   • If using gelatin for a firmer set, mix 1 tsp gelatin with 2 tbsp cold water in a microwave-safe bowl. Let sit for 10 minutes, then microwave for 10–15 seconds until dissolved. Cool to room temperature.
2. Make the Cream:
   • Whip heavy cream and powdered sugar in a large bowl until stiff peaks form. Set aside.
   • In another bowl, beat mascarpone, dulce de leche, and vanilla extract until smooth.
   • If using gelatin, slowly drizzle cooled gelatin into the mascarpone mixture while mixing.
   • Gently fold whipped cream into the mascarpone mixture in two parts, using a spatula to keep it light and fluffy.
3. Prepare Soaking Liquid:
   • Mix cooled coffee, coffee liqueur (if using), and 1 tbsp dulce de leche in a shallow bowl until combined.
4. Assemble the Tiramisu:
   • Quickly dip each ladyfinger into the coffee mixture (2–3 seconds per side) and arrange in a single layer in the baking dish (about 12–15 ladyfingers).
   • Spread half the mascarpone cream evenly over the ladyfingers.
   • Repeat with another layer of dipped ladyfingers and the remaining cream, smoothing the top.
5. Chill and Garnish:
   • Cover and refrigerate for at least 12 hours (24 hours for best flavor and texture).
   • Before serving, dust with cocoa powder. Optionally, drizzle with dulce de leche or add chocolate curls/whipped cream dollops.

Tips

• Dulce de Leche: Use classic (spreadable) dulce de leche, not baker’s (thick) variety. Available at stores like Target or Cub Foods, or make by boiling sweetened condensed milk for 3 hours.
• Gelatin: Adds structure for clean slices but can be skipped for a softer texture. Serve in cups if omitting.
• Substitutes: Replace ladyfingers with Nilla wafers or sponge cake if unavailable. Use strong brewed coffee instead of espresso, or omit liqueur for a non-alcoholic version.
• Storage: Store in an airtight container in the fridge for 3–4 days. Freeze (without drizzle) for up to 3 months; thaw overnight in the fridge.
• Egg-Free: This recipe avoids raw eggs for simplicity and safety, unlike traditional tiramisu.

Notes

• If the cream becomes runny when mixing dulce de leche with mascarpone, whip longer (up to 5 minutes) or add gelatin to stabilize.
• For a non-coffee version, try soaking ladyfingers in dark chocolate hot cocoa.
• Best flavor develops after 24 hours of chilling.

Enjoy this creamy, caramel-infused dessert that’s perfect for gatherings or a special treat!