If you love the classic tiramisu but crave a modern twist, this salted caramel version is about to become your new obsession. Layers of espresso-soaked ladyfingers, silky mascarpone cream, and decadent salted caramel come together in a dessert that’s both familiar and excitingly new. The sweet, salty, and slightly bitter flavors create a symphony of tastes that will have your guests asking for seconds.

What Makes This Recipe Special
This isn’t your nonna’s tiramisu. The addition of homemade salted caramel takes this classic Italian dessert to new heights. Here’s why it works:

• The rich, buttery caramel adds depth and complexity to the smooth mascarpone cream
• A touch of salt heightens all the flavors and prevents the dessert from being cloyingly sweet
• The interplay of textures – creamy mascarpone, soft ladyfingers, and chewy caramel – keeps every bite interesting
• It’s a stunning visual centerpiece with its layers of cream, caramel, and cocoa

Ingredients
For the Salted Caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1 teaspoon sea salt

For the Cream:

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 pound mascarpone cheese, at room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For Assembly:

• 1 1/2 cups strong brewed coffee or espresso, cooled
• 1/4 cup coffee liqueur or marsala
• About 30 crisp ladyfingers (savoiardi)
• Cocoa powder, for dusting
• Flaky sea salt, for sprinkling

Step-by-Step Instructions

1. Make the salted caramel: In a medium saucepan, melt the sugar over medium heat, stirring constantly with a rubber spatula. Once melted, stop stirring and let the sugar cook undisturbed until it turns a deep amber color. Immediately add the butter and whisk until melted. Carefully pour in the cream (the mixture will bubble vigorously) and whisk until smooth. Stir in the salt. Let cool to room temperature.
2. Make the mascarpone cream: In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks and sugar until light and fluffy, about 5 minutes. Add the mascarpone, cream, and vanilla. Beat until the mixture holds stiff peaks.
3. Assemble the tiramisu: In a shallow bowl, mix coffee and liqueur. Dip ladyfingers briefly into the liquid. Arrange half the ladyfingers in a single layer in an 8-inch square baking dish. Spread half the mascarpone mixture over the ladyfingers. Drizzle with half the caramel. Repeat layers one more time, ending with caramel.
4. Refrigerate at least 6 hours or overnight. Before serving, dust with cocoa powder and sprinkle with flaky sea salt.

Pro Tips

• Use homemade ladyfingers if you’re feeling ambitious – they’ll soak up more espresso for an extra kick.
• Don’t skimp on the chilling time – tiramisu needs to set properly for those luscious layers.
• For a shortcut, use store-bought caramel sauce, but add an extra pinch of salt to balance the sweetness.
• Serve with a shot of espresso or an affogato (vanilla gelato “drowned” in espresso) for a real Italian experience.

Variations

• Chocolate-Caramel: Add a layer of chocolate ganache for a double-dose of indulgence.
• Fruit-Studded: Layer in fresh raspberries, strawberries, or figs for a summery spin.
• Spiked: Amp up the alcohol by replacing half the coffee with your favorite whiskey or rum.

This salted caramel tiramisu is sure to become your new favorite dessert. It’s impressive enough for a dinner party but easy enough for a casual weeknight dolce. Don’t be surprised when your friends start requesting it for every gathering!