Dulce De Leche Tiramisu

By Pinch of Yum · 45 min

Ingredients

Instructions

1. Beat the egg yolks and sugar with an electric mixer until smooth and pale enough to fall from the beaters in a thick, silky ribbon.
2. Beat in the mascarpone until fully combined.
3. Whip the heavy cream on high for 1 to 2 minutes until it forms whipped cream.
4. Mix in the dulce de leche and a pinch of salt, to taste.
5. Fold the whipped cream gently into the egg and mascarpone mixture.
6. Dust the bottom of an 11x7 pan with cocoa powder through a fine mesh strainer to soak up excess espresso moisture. A 9x13 pan also works.
7. Dip each ladyfinger briefly in the espresso, flipping it for a slow count of 3, then remove. Do not soak them for long.
8. Arrange the dipped ladyfingers to cover the bottom of the pan. Spread half the cream mixture over them, add a second layer of dipped ladyfingers, then top with the rest of the cream.
9. Dust with cocoa powder again and/or top with shaved chocolate.
10. Cover and refrigerate for at least 4 hours, ideally 12 to 24 hours. Serve cold, straight from the fridge.

Summarized from Pinch of Yum's video. Watch it for the details.

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EggCreamHeavy creamChocolateMascarpone cheeseLadyfingerDulce de leche