Dulce de Leche Tiramisù
Dulce de Leche Tiramisù is the classic light and fluffy mascarpone cream dessert plus dulce de leche for an Argentinian vacation in the form of dessert.
Servings: 8
Ingredients
- 7 ounce package lady fingers about 18
- cocoa powder
mascarpone creams
- 3 yolks
- 1-2 tablespoons marsala to taste
- 2 tablespoons granulated sugar
- 8 ounces mascarpone
- 1 cup dulce de leche
- 1 cup whipped cream
espresso mixture
- ½ + cup strong espresso
- ¼ + cup Kahlua
- ½ cup water
Instructions
- Brew espresso (or very strong coffee) and mix it with Kahlua and water.
- Arrange about ½ of the lady fingers on the bottom of an 8”x8” pan to cover completely. In a thin stream, pour half of the espresso mixture over the lady fingers soaking them evenly.
Let sit. - In a double boiler (you can make one yourself with a glass bowl over a pot of simmering water beat the egg yolks, sugar and marsala with a hand-held electric mixer until the mixture is light yellow and has doubled in volume.
- Beat in the mascarpone.
- In a clean bowl, whip the cream until stiff peaks form. Fold into the mascarpone mixture.
- Divide the mascarpone mixture in half (reusing the whipped cream bowl works well).
- Add the dulce de leche to only one half. Spread dulce de leche half over the soaked lady fingers.
- Layer the second half of the lady fingers over the dulce de leche cream.
- Pour the rest of the espresso mixture evenly over the ladyfingers.
- Top with the remaining mascarpone cream (the bowl without dulce de leche).
- Dust with cocoa powder.
-
- Cover with plastic wrap. Refrigerate overnight for best flavor and texture. Slice and serve on some colorful plates. This one reminded me of the Brazilian rainforest.
Notes
This recipe serves 8. It doubles easily for a 9x13 pan. Use only 5 yolks in that case.