Dulce De Leche Tiramisu

Close your eyes for a second and imagine a fork gliding through layers of soft ladyfinger biscuits soaked in bold coffee, nestled between waves of creamy mascarpone swirled with sweet, rich dulce de leche. The top is lightly dusted with cocoa and crowned with luscious chocolate ganache. This Dulce De Leche Tiramisu is like wrapping yourself in a cozy, caramel-scented hug — comforting, indulgent, and just a little bit extra in the best way.

Behind the Recipe

This one came to life on a rainy afternoon when I had leftover mascarpone in the fridge and a strong craving for something sweet, creamy, and soul-soothing. Regular tiramisu? Tempting. But then that jar of golden dulce de leche winked at me from the pantry. A few whisks later, this dessert was born — equal parts dreamy and decadent. It’s a dessert you pull out to impress your guests, or honestly, just to spoil yourself.

Recipe Origin or Trivia

Tiramisu has long been Italy’s gift to dessert lovers everywhere. Traditionally layered with espresso-soaked ladyfingers and mascarpone, it’s a staple in Italian homes and trattorias. The dulce de leche twist is more of a South American kiss added to this European classic. Dulce de leche, deeply loved in Argentina and across Latin America, brings an irresistibly sweet caramel depth that pairs magically with coffee and cream. It’s like two worlds colliding in the sweetest way possible.

Why You’ll Love Dulce De Leche Tiramisu

There’s a lot to adore about this version of tiramisu. Let’s break it down:

Versatile: Make it in a square pan, individual cups, or even as a trifle — it works every time.

Budget-Friendly: With just a few pantry staples and some mascarpone, you’re good to go.

Quick and Easy: No baking, just layering and chilling — it’s stress-free elegance.

Customizable: Swap in flavored coffee or add chocolate chips between layers. It’s up to you.

Crowd-Pleasing: It disappears fast at parties. Everyone wants seconds.

Make-Ahead Friendly: Best when chilled overnight, so it’s ready when you need it.

Great for Leftovers: It keeps well in the fridge and might taste even better the next day.

Chef’s Pro Tips for Perfect Results

Let’s make sure your tiramisu turns out irresistibly good every time.

• Use strong, room-temperature coffee for soaking. Hot coffee will make the biscuits mushy.
• Whip your cream until stiff peaks form before folding it into the mascarpone mixture for maximum fluffiness.
• Don’t oversoak the ladyfingers. A quick dip is all you need.
• Chill the dessert for at least 6 hours, ideally overnight, to let the flavors meld.
• Dust the cocoa powder just before serving to keep it looking fresh and vibrant.

Kitchen Tools You’ll Need

You don’t need a fancy setup, just the essentials.

Mixing Bowls: For combining the mascarpone and whipped cream.

Electric Mixer: Makes whipping cream and mixing mascarpone effortless.

Spatula: For gentle folding to keep the mixture airy.

Square Baking Dish: 8×8 or 9×9 works great for even layering.

Sifter: To evenly dust cocoa powder over the top.

Ingredients in Dulce De Leche Tiramisu

Every element plays a delicious role in this caramel-kissed masterpiece.

1. Ladyfinger Biscuits: 1 package (about 24 pieces) – They provide the soft, sponge-like layers that absorb the coffee beautifully.
2. Mascarpone Cheese: 16 ounces – This is the creamy heart of the dessert, offering richness and a mild tang.
3. Dulce de Leche: 1 cup – Sweet, caramel-like, and sticky in the best way. It flavors the cream with a dreamy richness.
4. Heavy Cream: 1 cup – Whipped to soft peaks, it gives the filling a light, airy texture.
5. Strong Brewed Coffee: 1 ½ cups – The bold base for soaking the biscuits.
6. Powdered Sugar: ⅓ cup – Sweetens the mascarpone filling just enough.
7. Vanilla Extract: 1 teaspoon – Adds warmth and depth to the creamy mixture.
8. Cocoa Powder: 2 tablespoons – For that final elegant dusting.
9. Chocolate Ganache (optional): ½ cup – Swirled or piped on top for extra indulgence.

Ingredient Substitutions

Need to switch things up? No worries.

Mascarpone Cheese: Cream cheese (softened) mixed with a bit of heavy cream.

Dulce de Leche: Sweetened condensed milk cooked down until golden.

Heavy Cream: Whipping cream works just as well.

Ladyfinger Biscuits: Sponge cake slices or pound cake strips.

Strong Brewed Coffee: Espresso or instant coffee diluted in water.

Ingredient Spotlight

Dulce de Leche: This slow-cooked milk and sugar treat brings a toasty, caramelized richness that makes this dessert unforgettable.

Mascarpone Cheese: Soft and slightly sweet, it blends beautifully with cream for that signature tiramisu filling texture.

Instructions for Making Dulce De Leche Tiramisu

Get ready to build layers of caramel, coffee, and creamy heaven. Here’s how we’re doing it:

1. Preheat Your Equipment:
   No need to preheat — this is a no-bake recipe, but make sure your coffee is brewed and cooled.
2. Combine Ingredients:
   Whip the heavy cream until stiff peaks form. In a separate bowl, beat mascarpone, dulce de leche, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream gently.
3. Prepare Your Cooking Vessel:
   Grab your square dish and have your coffee in a shallow bowl, ready for dipping.
4. Assemble the Dish:
   Quickly dip each ladyfinger in the coffee and layer them in the dish. Spread half the mascarpone-dulce de leche cream on top. Repeat with another layer of dipped ladyfingers and the rest of the cream.
5. Cook to Perfection:
   No cooking, just patience. Cover and refrigerate for at least 6 hours or overnight.
6. Finishing Touches:
   Dust with cocoa powder and pipe or spoon chocolate ganache over the top if using.
7. Serve and Enjoy:
   Slice and serve chilled. Each bite will be creamy, coffee-soaked, and caramel-laced bliss.

Texture & Flavor Secrets

This dessert is all about layers — not just visually, but in taste and texture. The ladyfingers turn into soft sponge, soaking up coffee while still holding their form. The cream filling is smooth and cloud-like, with that rich dulce de leche adding both flavor and density. The cocoa on top offers a little bitterness to balance the sweetness, and the chocolate ganache is just the cherry on top.

Cooking Tips & Tricks

You’re nearly there! Here are a few final tricks:

• Let your tiramisu chill overnight for the best texture and flavor.
• Use cold bowls and beaters when whipping cream for extra volume.
• Taste your mascarpone mix before layering — adjust the sugar or dulce if needed.

What to Avoid

A few easy mistakes can ruin the magic, so here’s what to watch for:

• Oversoaking ladyfingers — they’ll fall apart and make the dessert soggy.
• Using hot coffee — it’ll melt your cream.
• Skipping the chill time — it needs hours to set properly.

Nutrition Facts

Servings: 9
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes (including chill time)

Make-Ahead and Storage Tips

This is one of those desserts that thrives when made ahead. Prepare it the night before and let it chill overnight for the best flavor and structure. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to a month — just slice, wrap tightly, and thaw in the fridge overnight before serving.

How to Serve Dulce De Leche Tiramisu

Serve this chilled in generous slices. It pairs beautifully with a hot cup of espresso or even a glass of cold milk. Want to dress it up? Add a little caramel drizzle, chocolate shavings, or a dusting of cinnamon on top.

Creative Leftover Transformations

Got leftovers? Lucky you. Try these ideas:

• Layer them into mini dessert cups for quick individual treats.
• Freeze portions and dip in melted chocolate for a frozen tiramisu bar.
• Add crumbled tiramisu to a milkshake for a caramel-coffee twist.

Additional Tips

• Use high-quality dulce de leche for maximum flavor.
• Sift your cocoa powder for a clean finish.
• Always fold, don’t beat, when mixing whipped cream into mascarpone.

Make It a Showstopper

Presentation matters. Pipe decorative swirls on top using a star tip, then drizzle with glossy ganache. Serve on elegant plates with a tiny fork and garnish with chocolate curls or espresso beans for that wow effect.

Variations to Try

• Nutty Twist: Add a layer of toasted pecans between the cream and biscuit layers.
• Mocha Madness: Mix some cocoa powder into the coffee before dipping.
• Berry Burst: Add a layer of fresh raspberries for tangy contrast.
• Spice It Up: A pinch of cinnamon or nutmeg in the cream works wonders.
• Chocolate Base: Swap ladyfingers with chocolate sponge cake.

FAQ’s

Q1: Can I make this without coffee?

Yes, you can use hot chocolate or a coffee substitute like chicory.

Q2: Can I make it ahead of time?

Absolutely. It’s best made a day in advance.

Q3: Can I freeze tiramisu?

Yes. Wrap tightly and freeze up to one month.

Q4: Is there a non-dairy version?

Use dairy-free whipped topping and a plant-based cream cheese substitute.

Q5: Can I use store-bought dulce de leche?

Definitely. Just make sure it’s thick and rich.

Q6: How do I keep it from getting soggy?

Don’t over-dip the ladyfingers and let it chill fully.

Q7: Do I have to use mascarpone?

It’s ideal, but a cream cheese blend can work in a pinch.

Q8: What size dish should I use?

An 8×8 or 9×9 inch square dish is perfect.

Q9: Can I double the recipe?

Yes, just layer it in a larger dish and increase chilling time.

Q10: How long does it last in the fridge?

Up to 4 days in an airtight container.

Conclusion

There’s something undeniably comforting about digging into a chilled slice of Dulce De Leche Tiramisu. It’s rich but not too heavy, sweet but balanced with coffee, and every bite is a little escape into dessert bliss. Whether you’re sharing it or savoring it solo, trust me — it’s worth every bite.

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