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Dulce de leche tiramisu slice with espresso-soaked ladyfingers, mascarpone cream, cocoa, and chocolate shavings

Dulce De Leche Tiramisu with Mascarpone Cream and Espresso

Dulce de leche tiramisu is a creamy, layered dessert with espresso-soaked ladyfingers, mascarpone filling, and rich caramel sweetness. It is a perfect make-ahead dessert for gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 521
Ingredients Method Notes

Ingredients
  

Mascarpone Cream
  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups mascarpone (see notes)
  • 1 1/2 cups heavy cream
  • 1/4 cup + 2 tablespoons dulce de leche
  • pinch of salt, to taste
Assembly
  • two 4.4-ounce boxes of soft ladyfingers
  • 2 cups strong coffee or espresso (can be decaf but highly recommend that it is rich, dark, and strong)
  • 1/2 cup cocoa powder
  • chocolate bar, for shaving and topping

Method
 

Preparation
  1. Beat the egg yolks and sugar with an electric mixer until the mixture is smooth and falls in a steady ribbon from the beaters. Add mascarpone and mix again until fully combined.
  2. Whip the heavy cream on high for 1-2 minutes until whipped cream forms. Mix in dulce de leche, then add salt to taste.
  3. Gently fold the whipped cream mixture into the egg yolk and mascarpone mixture until combined.
Assembly
  1. Use an 11×7 pan and dust the bottom with cocoa powder using a fine mesh strainer to help manage moisture from the espresso.
  2. Briefly dip each ladyfinger in the espresso, turning to coat both sides, then remove. Arrange the ladyfingers to cover the bottom of the pan.
  3. Spread half of the creamy mixture over the ladyfingers. Add another layer of dipped ladyfingers, then finish with the remaining cream mixture.
  4. Dust the top with cocoa powder again and/or add shaved chocolate.
Chilling
  1. Cover the pan with plastic and refrigerate for 4 hours minimum, ideally 12-24 hours, to allow the dessert to set.
Serving
  1. Cut and serve directly from the refrigerator. Add extra cocoa powder or chocolate shavings on top if desired.

Notes

If you prefer to use only one container of mascarpone, which is 8 ounces, the recipe will still work. The recipe uses 1 1/2 cups of mascarpone for a creamier layer consistency. For a 9×13 pan, about 15-16 ladyfingers fit in each layer, for approximately 30-32 ladyfingers total. Avoid overwhipping the cream; soft peaks are ideal so the filling sets properly in the refrigerator.